About Sandra Arnerich
Bogota, Colombia native Chef Sandra Arnerich moved to the U.S. to begin a new life at age 19. She enrolled in the Culinary Management Program at Canada’s Fanshawe College and secured a coveted externship at The French Laundry where she trained in the Commis kitchen, before expanding her knowledge to the front of house as head expeditor. Shortly after, she moved to San Francisco and worked at Bene and Spruce. At Renata, the ever-evolving, local farm-driven menu features seasonal handcrafted pastas, wood-fired pizzas, and hearth-grilled entrees that pay homage to the whole animal, the bounty of the Pacific Northwest and the culinary heritage of Italy. Nothing goes to waste at Renata as evidenced by the whole-animal program executed by an in-house butcher. All of the proteins are responsibly sourced from small local farms such as Pat-n-Tam’s Beef from Stanfield, Oregon. Select cuts are then cooked over wood fire in Renata’s custom built hearth.