Sarah Malphrus is a Senior Research Chef with McCormick For Chefs at McCormick & Company, where she leads culinary-driven product and menu development for foodservice operators across North America.​

She brings over a decade of experience in professional kitchens, including leadership roles as Executive Pastry Chef with NoHo Hospitality Group and across acclaimed restaurants in Charleston, New York City, and Baltimore. Throughout her career, she has worked alongside Michelin-starred and James Beard Award–winning chefs, building a strong foundation in technique, seasonality, and high-volume execution.​

Today, Sarah applies that restaurant experience to developing commercially viable, chef-forward concepts, translating trends and operator needs into scalable, high-impact flavor solutions. Her work is rooted in real kitchen experience and a deep respect for the craft.​