Sara Kramer started working with her future business partner, Sarah Hymanson, in 2013. Working as the opening chef at Glasserie in Brooklyn, Kramer was in desperate need of kitchen help. One night, Hymanson, whom Kramer had briefly met a few years earlier, came to Glasserie for dinner. At the time, Hymanson was in between jobs after having cooked for Blue Hill at Stone Barns, a high-end restaurant in upstate New York. Kramer, who once worked at Blue Hill, walked up to her table to recruit her. Hymanson left dinner with a job as the restaurant’s new sous chef.
Glasserie, which serves Mediterranean-meets-Middle-Eastern food inspired by Kramer’s Sephardic roots, from lamb and bulgur croquettes to a whole rabbit for two, became the foundation of their long partnership. “We developed a huge amount of respect for each other,” says Hymanson, 37. “We not only trust each other’s judgment and taste, but we also know that we will both work hard at all times with a lot of intention.”
