Meet The Chef

Freda Sugarman 

Photos courtesy of Sarabeth's. 

Photos courtesy of Sarabeth's. 

Freda Sugarman comes from a family that instilled the love of culinary and food from the start. Growing up, she cooked side by side with her Mom and Grandparents at two of their successful family-owned restaurants. In the heart of Pennsylvania, she learned down home American cuisine, and Pennsylvania Dutch traditions of canning what is in season, and cooking with the intention of maintaining a food’s true form. This style of cuisine, comes through in Chef Freda’s cooking, and is true to her personal philosophy of “what grows together, goes together.”

After studying bakery at the Pennsylvania Institute of Culinary Arts, Chef Freda moved on to Destin, FL. where she was the head pastry chef and eventually became responsible for renovating and rebranding the restaurant at Sandestin Golf & Beach Resort.  From pastry to hot line & production, Chef Freda began expanding beyond the pastry realm, developing her savory culinary background, which eventually became a full transition to mostly savory.

In 2006, Chef Freda headed to the West Coast and landed in Las Vegas. After working in various positions, she became the Junior Sous Chef for AJ’s Steakhouse / Rare 120. As a valued leader, and creative Chef, she was asked to help re-concept and open three other restaurants, one of which was PJ Clarke’s. After successfully completing the projects, Chef Freda was brought on to assist with the opening of the Sarabeth’s Tribeca location in 2011 where she took over as Sous Chef, thus making the move to New York City. Becoming a part of a successful restaurant group, she quickly proved to be an asset, and helped to then open the Park Avenue South location in February 2013, as the Chef de Cuisine. She helped to revamp all the menus for each of the locations, bringing to life some of the most beloved menu items Sarabeth’s is known for today. Currently, Chef Freda is the Executive Chef for all the Sarabeth’s Restaurants here in Manhattan, and is actively involved with all aspects of the brand’s food and menu creation. Her philosophy of using seasonal food and combining flavors that compliment one another, is evident in each of her menus. She is one of the most innovative at her craft, and brings an organically enjoyable experience to the table.

 Chef Freda is honored and ecstatic to have been asked to create this year’s “Chef to Dine For” menu, and is looking forward to providing each guest with a delicious, and unforgettable dining experience.