Meet Chef Sasha Miranda
While growing up in Flushing, Queens, Sasha (Rodriguez) Miranda enjoyed the colorful pages of Gourmet magazine and the creativity she found in the kitchen at an early age. As the daughter of a Dominican father and an Irish-American mother, growing up in a culturally diverse neighborhood of New York City made melding flavors seem only natural. At just 12 years old, Sasha was crafting dinners for her family by experimenting with different combinations of ingredients.
By 18, Sasha was off to Hyde Park, New York to earn her toque at the prestigious Culinary Institute of America and pursue her dream career. After graduating from the CIA in 2000, Sasha then narrowed her focus by participating in an intensive course of Italian food, wine and language, and through a distinguished scholarship, received the chance to travel and taste her way through Northern Italy. Sasha stayed on at the school to complete a fellowship program in St. Andrew’s Kitchen, an on-campus restaurant with a focus on healthy cooking. After that, Sasha worked on the opening of Gigi Trattoria in Rhinebeck.
With her diploma in hand and a new, international perspective, Sasha dove into New York City’s culinary scene in 2002. Having researched talented female chefs, Sasha was happy to land a job working at Verbena Restaurant with Chefs/Owners Diane Forley and Michael Otsuka; it was here that she would meet her future husband, Mauricio. Sasha went on to gain experience in the kitchen and at Raoul’s, a Soho staple, and then worked on the opening of Café Gray in the Time Warner Center in Columbus Circle—with esteemed Chef Gray Kunz.
Sasha’s last job before opening Miranda was at Alto, a New York Times 3-star rated Italian restaurant in Midtown. Sasha learned a great deal at Alto from owner Chris Cannon and Chef Scott Conant and she is grateful for the experience she had there.
Today Sasha cooks foods she loves to eat and is elated to be able to do this in her own restaurant!