Before she made it to Top Chef, Sara Hauman had already accrued a collection of accolades. She was an Eater Young Gun, one of Zagat’s 30 under 30, a James Beard Award semi-finalist. But despite all the fanfare, Hauman sees herself as, essentially, a decent chef. “I am good at what I do,” she says. “Maybe not the best, but people enjoy what I do.”
Hauman had started her culinary career early, working in Spain and San Francisco for years before moving to Oregon. After opening Arden as the executive chef, lightly smoking olives and curling trout crudo and slivers of apple into roses over a swipe of horseradish
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