Cooking has been an important ingredient of Kaitlin Sharbo’s family for as long as she can remember. Gathering around the kitchen as meals were prepared and trying new recipes with her brother are memories she holds close. Sharbo began working in the food industry as a waitress at Greek Coney Island in Michigan when she was just 15 years old. She originally planned to study psychology in college but was encouraged by her family to take a culinary class for fun, and the rest was history.
During her time studying at the Culinary Studies Institute at Oakland Community College, Sharbo began working at Ocean Prime Troy as an intern and fell in love with the Cameron Mitchell Restaurants (CMR) culture. She has since served as a line cook and lead trainer at Ocean Prime locations. In 2016 and 2017, she was named CMR Specialty Sous Chef of the Year. She served as the executive chef at The Avenue Steak Tavern in Grandview beginning in 2018, and now serves as the executive chef at The Pearl Dublin.
Sharbo says the best part about working at The Pearl is her amazing team. Her advice for aspiring chefs is to continue learning as much as possible about the craft as it’s everchanging. “Work hard for yourself and harder for the people around you,” says Sharbo. “Working in a kitchen is a team effort and you need each and every person to help get to the finish line.”
Sharbo loves learning new styles of cooking, but Mediterranean is her favorite. Her family often requests her signature Greek Lemon Rice Soup. She considers butter and olive oil to be staple ingredients in her kitchen.
Sharbo resides in Columbus with her husband and two cats, Zee and Sweets. When she’s not in the kitchen, she enjoys, yoga, reading, and visiting family in Michigan.
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