Sarah Sanneh

The Path

Since 2006, chef-co-owner Sarah Sanneh has helped define Pies 'n' Thighs through the day-to-day work that keeps a restaurant steady: service, recipe work, and the decisions that shape consistency over time. In Brooklyn, that kind of continuity matters. Her role has been hands-on and practical, anchored in the routines of the kitchen rather than in any single moment of attention. As a partner, Sanneh has carried both the craft and the stewardship, keeping the restaurant aligned with the demands of a city that changes fast.

The Work Today

The current role keeps kitchen work and ownership in the same register, with New York City as the backdrop. That means moving between the line and the business, between immediate execution and the larger choices that support a restaurant’s day-to-day life. The work is built from constant attention to detail, and from the small decisions that add up to a place that still feels active and relevant. In that setting, Sarah Sanneh’s role sits inside the pace and pressure of the city without losing contact with the practical realities of service.

Signature

Sarah's signature dishes include signature crispy fried chicken, hot honey butter-topped chicken biscuits, biscuits & gravy, fresh-baked pies, and fluffy doughnuts. Read together, they point to a menu built around comfort foods executed with attention to texture and balance. The chicken brings crackle and savor; the biscuits and gravy hold the savory core; the pies and doughnuts close the meal with a familiar sweetness. It is a lineup with range, but also clear discipline: generous, recognizable, and specific in its appeal.

In Their Words “I'm Sarah Sanneh, and I became a chef because I love creating things with my hands and being close to food.” That statement describes a kitchen practice built on making, handling, and staying close to the work. The emphasis is tactile rather than abstract: hands, food, proximity. It fits the kind of role she has held for years, where the daily labor of cooking and maintaining standards matters as much as any public-facing title.

Acclaim

The recognition attached to Sarah Sanneh is embedded in the role itself: Chef-Co-Owner. That credit reflects more than tenure. It marks the long work of sustaining a Brooklyn restaurant through years of service, and of carrying responsibility for both the food and the operation. In restaurant work, that kind of durability is a form of distinction in its own right.