Owner + Creative director
Sara Elise is an entrepreneur and wellness advocate residing in Brooklyn, NY. As a transplant to one of New York City’s major food deserts, Sara was inspired to help transform her community’s relationship to affordable, locally sourced foods.
While working in Private Wealth Management after business school, Sara started to explore food as a tool for self-care and healing. Through this exploration, Sara began hosting “Seasonal Tasting Events,” an invitation for community members to experience an authentically rustic, slow, and organic relationship to the crops harvested for the empowerment and reclamation of self, and community. Continuing with the mission of using all natural, organic, locally sourced, and seasonal ingredients- Sara would grow to found Bed Stuy Kitchen in 2012- reborn as Harvest & Revel in 2016.
Partnering with Tara Aura in the Summer of 2017, Sara Elise co-founded Blind Seed- an event-based organization hosting day & weekend-long retreats focused on combining delicious food, wellness coaching, and aspects meditative movement- with the overarching belief that people are able to grow to their fullest potential only once all aspects of their life are aligned positively.
Not only an advocate for food justice, Sara is also committed to the personal development of urban professionals- offering sliding scale wellness + manifestation coaching services through the Blind Seed platform.
With her background in both financial services and personal nutrition & wellness, Sara and her team at Harvest & Revel are helping their clients, and community, elevate to their fullest selves- one nutritious meal, and conversation, at a time.
Trained as an urban planner and farmer, Sammi's cooking style is intentional, earth-centered and holistically reflective of the many geographies of her life from the Bronx, to Puerto Rico, to Western Massachusetts. Sammi believes in the power in a shared meal, as many of her sweetest memories exist across a table. She is greatly interested in food preservation, namely dehydration and fermentation techniques, of the African diaspora.
Sammi leads Harvest & Revel's team of prep chefs at their shared commercial kitchen space.
Amber, an advocate for alternative mental health management, has been with Harvest & Revel since inception. As an avid cyclist and community organizer, Amber understands the importance of feeding one's body with the best fuel and believes fully in the mission and message of Harvest. In the Operations role, Amber brings her experience in creating emotional health centered strategies + programming to ensure our team & clients’ needs and expectations are met.
Prep + Event Chef
Born and raised in London but living in NYC, Rab has been cooking professionally for a decade— from working in kitchens across London and running food waste banquets to starting his own pop-ups in Brooklyn. He loves the power food has to drive positive change and create community.
Prep + Event Chef
Originally from South Carolina, Renae has been in Brooklyn for 10 years. A US Navy Vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. She has since worked as a private chef, freelancing in test kitchens developing in recipes, and catering. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, shenanigating, baking, and frying the hell out of some chicken cutlets.
Prep + Event Chef
T has been working with H&R since 2013 as a cook, server, and event lead. T’s parents taught him how to cook at a young age, and how to love food in social, sensual, and spiritual ways. Outside of the kitchen, T is a writer, tutor, and performer.