Story

About Us

We’re Sarah and Jason Heller, and together with our five-year-old daughter Madeline, we make fresh pasta and create meals that bring people together. For the past sixteen years, cooking and entertaining have been central to our lives — not just as careers, but as a shared passion that grounds our family. Whether we’re kneading dough, hosting long-table dinners, or passing around a bowl of just-extruded tagliatelle, food is how we connect with each other and with the world around us.

Sarah is a classically trained chef who built her career in some of Napa Valley’s most renowned kitchens, including Bouchon, The Restaurant at Meadowood, and Wheeler Farms. Originally from a small town in Connecticut, she’s worked her way through nearly every position in a kitchen — from line cook to sous chef to executive chef — always drawn to seasonal ingredients and handmade technique. Most recently, she has focused on bespoke private dining and event menus that showcase California’s incredible bounty.

Jason is a Master Sommelier whose career has taken him from the restaurant floor to Napa’s most prestigious wineries. He began in the early 2000s in Hawaii, working in wine distribution and hospitality, and rose quickly through the sommelier ranks — including time as Wine Director at Redd and with wineries such as Harlan Estate and Dana Estates. Today, he is a Senior Partner at Preferabli, helping to personalize the way people discover wine and food through technology.

Launching our pasta business is the natural evolution of our shared story — a way to bring everything we’ve learned (and loved) to the table. And yes, Madeline is right there with us: spinning flour on the countertops, offering taste tests, and always insisting on the “pretty pasta” for dinner guests. This is a family venture built on joy, tradition, and a deep respect for craftsmanship — we’re so glad you’re here.