Chef Bio

Sara Levi

Rome Sustainable Food Project

Sara Levi is a chef and educator at the Rome Sustainable Food Project (RSFP), a farm-to-table sustainable dining program founded by Alice Waters at the American Academy in Rome. Born and raised in Rome to Italian-American parents, Sara holds a Bachelor of Arts from Brown University and a culinary diploma from A Tavola con lo Chef culinary academy in Rome. Her work over the last 13 years has centered around: 

  • Planning, sourcing and preparation of nutritious, delicious, locally sourced meals and banquets for the vibrant and bustling community of artists and scholars at the American Academy in Rome; 

  • teaching culinary interns about the history and techniques of Italian cuisine from a hyper seasonal perspective; 

  • sourcing ingredients from local farmers, artisans and producers that implement ethical and regenerative practices; 

  • communicating and educating about sustainability through food, academic research, connection to the soil and the power of conviviality;

  • cultivating the Academy’s urban regenerative garden as an educational platform to integrate the RSFP’s tenets of sustainability.