Sasha Grumman

Sasha Grumman

Sasha Grumman was raised in a large Sicilian family where she always naturally gravitated towards the kitchen. That interest in food led her, upon graduating from Kenyon College, to the French Culinary Institute in New York spending her last three months at ALMA culinary school in Parma, Italy.

After staging at the Michelin-starred Giuda Ballerino in Rome, she graduated at the top of her class and moved to San Francisco where she honed her skills in the kitchens of Delfina Restaurant, Hard Water (with Top Chef Alum Melissa Perfit), Aziza (with Chef Mourad Lahlou), Cockscomb (with Top Chef Masters Alum Chris Cosentino), and Aatxe (with Chef Ryan Pollnow).

Grumman then headed south to Los Angeles where through hosting her own pop ups was soon hired by Top Chef Alum Bruce Kalman as his Chef de Cuisine for Union in Pasadena creating menus and traveling the country cooking in food festivals and special dinners. Arriving in Texas via Austin, Grumman landed a job as Chef de Cuisine at the highly regarded Launderette before accepting the position as Executive Chef of Rosalie Italian Soul at the C. Baldwin Hotel in Houston where she earned a Rising Star Award by CultureMap Houston in 2020.

Though Rosalie has been closed the past year, Grumman has stayed busy! She has worked for the Southern Smoke Foundation, World Central Kitchen, and even started her own focaccia business and began selling goods at various Houston farmers markets.

Making her national debut, Grumman is a contestant on Season 18 of Bravo TV’s hit show Top Chef, airing April 2021.