Cassie Piuma

The Path

Cassie Piuma trained at Johnson & Wales University. Cassie went on to work as kitchen cook at Top of the Hub, cook at Al Forno in Providence, Rhode Island, cook at Sel de la Terre in Boston, Massachusetts (from 2002), cook at The Butcher Shop in Boston, Massachusetts, cook at Oleana in Cambridge, Massachusetts, and Head Chef at Oleana in Cambridge, Massachusetts. Today, Cassie is chef and restaurateur of Sarma (since 2013).

The Work Today

Piuma is chef and owner of Sarma. Her cooking has been described in her own words through the language of meze and the Eastern Mediterranean region. “This Beard House dinner is inspired by the small plates, or meze, of the Eastern Mediterranean region, but I've incorporated some new flavor combinations and a fresh perspective to the menu.” One dish she has discussed directly is crab and red lentil kibbeh. “The crab and red lentil kibbeh highlights the ingredients I was most fond of while traveling throughout Singapore—coconut, curry, lime leaves—and wraps them into a deeply rooted Levantine dish.”

Signature

Cassie's signature dishes include crab and red lentil kibbeh and Brussels Sprout Bravas.

In Their Words “The crab and red lentil kibbeh highlights the ingredients I was most fond of while traveling throughout Singapore—coconut, curry, lime leaves—and wraps them into a very Levantine dish.” “This Beard House dinner is inspired by the small plates, or meze, of the Eastern Mediterranean region, but I've incorporated some new flavor combinations and a fresh perspective to the menu.”

Acclaim

Cassie's honors include Best Chef, General Excellence, in Boston, James Beard Foundation Award nomination, Best Chef in the Northeast, and Best Chef in the Up and Coming category.