Sara Mair-Doak
Sara Mair-Doak started her culinary career at Johnson and Wales University. During her studies, Sara worked for James Beard Award winning chef Mark Millitello of “Marks Place”, she was there for 4.5 years and worked her way up through the ranks of the kitchen. While at Mark’s Place, Sara befriended co-chef Michelle Bernstein which she later worked with as Michelle’s Sous Chef at two hip South Beach restaurants called “Tantra” and “The Strand”. After fours years of working together, Sara and Michelle parted ways and Sara went on to be the Executive Chef of “55 The Restaurant.” Alas Sara had to make one more move in Miami. She went on to be the Chef de Cuisine at world-renowned restaurant Ortanique On The Mile. While working with Chef Cindy Hutson at Ortanique, Sara assisted with the opening and maintenance of four other concepts in Washington D.C., Baltimore, Vegas and Destin, Fl.
Sara left Chef Cindy after five years to pursue her life long dream of making cheese. She spent ten months at Bobo Link Dairy with Jonathon White and learned how to make 100% grass artisan cow’s milk cheese. Sara eventually took over the day-to-day running of the farm. After leaving Bobo Link Dairy, Sara intended to move home to Jamaica to open her own dairy farm but it was not meant to be just yet. She was offered a position on Bravo’s Top Chef which she accepted and placed in the top five.
Finally back in Jamaica she started her consultant business and has opened and revamped many restaurants on the island including Pizza Pazza, Fiction, Jack Sprat, John Crows. She has also partnered with Tanya Taylor to produce “The Local Gourmet” as well as “The All Jamaican Jack Danielle’s Grill Off”.
Sara reunited with Chef Cindy Hutson on her new endeavor, to be her Executive Chef of Ortanique at Camana Bay in Grand Cayman. In her limited spare time, Sara was chef/host of her own Jamaican culinary show produced by Mega Mart, “Culinary Journey’s with Chef Sara Mair” that is televised locally each week.
Sara parted ways with Cindy once again to open her consulting company “Cooking n Tings” and has opened her first concept “Smokies. BBQ Smoke House “. She is also produces bacon and distributes it to hotels, restaurants and supermarkets.
Sara left Chef Cindy after five years to pursue her life long dream of making cheese. She spent ten months at Bobo Link Dairy with Jonathon White and learned how to make 100% grass artisan cow’s milk cheese. Sara eventually took over the day-to-day running of the farm. After leaving Bobo Link Dairy, Sara intended to move home to Jamaica to open her own dairy farm but it was not meant to be just yet. She was offered a position on Bravo’s Top Chef which she accepted and placed in the top five.
Finally back in Jamaica she started her consultant business and has opened and revamped many restaurants on the island including Pizza Pazza, Fiction, Jack Sprat, John Crows. She has also partnered with Tanya Taylor to produce “The Local Gourmet” as well as “The All Jamaican Jack Danielle’s Grill Off”.
Sara reunited with Chef Cindy Hutson on her new endeavor, to be her Executive Chef of Ortanique at Camana Bay in Grand Cayman. In her limited spare time, Sara was chef/host of her own Jamaican culinary show produced by Mega Mart, “Culinary Journey’s with Chef Sara Mair” that is televised locally each week.
Sara parted ways with Cindy once again to open her consulting company “Cooking n Tings” and has opened her first concept “Smokies. BBQ Smoke House “. She is also produces bacon and distributes it to hotels, restaurants and supermarkets.