Norman Williams Public Library & Learning Lab presents: The Lincoln Inn & Restaurant At The Covered Bridge‘s very own Jevgenija Saromova, Executive Chef.
“Jevgenija Saromova is the Lincoln Inn and Restaurant’s head culinary artist known for her creative vision and artful presentations. Although she comes to us from award winning and Michelin Star restaurants in Italy, France, and England, Jevgenija’s talents extend far beyond any border. Her limitless passion for cooking and her inventive dishes have pushed the boundaries of food innovation. She puts all of herself into each and every plate she creates. She considers dining an entire experience that ignites all the senses. Her natural abilities allow her to pair ingredients artfully, and she loves finding the perfect combination of taste and texture. Jevgenija never fails to astonish dinner guests with her flavors and presentation.
Aside from her natural talents, Jevgenija has had over twenty years experience as a professional chef. She began cooking at a young age under the influence of her grandmother, who first inspired her to use fresh herbs and vegetables from her garden for her dishes. She began working in a restaurant in her hometown of Jurmala, Latvia at the age of 17. She attended culinary school while continuing to cook in restaurants in Latvia before taking her talents to European kitchens in Italy and France, where she immersed herself in the food and culture of the regions.
Because of the years Jevgenija spent cooking in professional kitchens around the world, combined with her natural inclination toward multi-sensory perfection, Jevgenija has developed her own culinary style unlike any others. Cooking is her passion, and like all artists, she looks to create beauty out of what the earth provides. Her food compositions aren’t just for satisfying the hunger of the body, but also to satiate the deeper soul. Jevgenija has arrived at the Lincoln Inn and Restaurant straight from England, and her one-of-a-kind flair for culinary innovation will take the Vermont food culture to a whole new level.”