Sarah Kelly grew up in Boise Idaho. She is a self taught chef and has worked at many different places; from grocery stores to bakeries, fine dining to barbecue. Local restaurants include Richards Across the Street, Richards Bakery, the Dish, and Bittercreek. She then moved to Vail, Colorado, where she became Executive Chef at The Lodge and Spa at Cordillera, and worked at various 4-star hotel properties for 9 years before moving back to her hometown and opening up the beloved lunch spot Bleubird. Sarah and her restaurant husband Dave closed Bleubird in early 2017 to devote all their efforts in their new venture Petite 4. When not cooking Sarah enjoys eating pastries, running, history, and architecture.