Sarah Minnick, one of six chefs to appear in the newly released Chef’s Table pizza season on Netflix, is — in the perspective of many — one of the authors of what we see as Portland pizza: sourdough pies topped with seasonal ingredients, using flours made with Oregon-grown grains. Her restaurant, Lovely’s Fifty Fifty, has become a destination for her pizzas, all made with five Camas Country Mill flours, topped exclusively with produce from Pacific Northwestern farmers. It isn’t a place for a slice of pepperoni; instead, pies come topped with summer chanterelles or fresh fenugreek, edible flowers or sprigs of purslane. Before she became a celebrated pizzaiola, however, she was a fine arts student, working in her college cafe. When she opened Lovely Hula Hands in 2003, her boyfriend was the chef, and she focused on the front of house. In her Chef’s Table episode, viewers see how she taught herself how to make pizza and developed her passion for wild, distinctive, and hyper-seasonal Oregon produce. Eater chatted with Minnick to talk through her career, the show, and what it means to build a restaurant from the ground up. Read more about chef Minnick’s approach to cooking seasonally ​​by finding the full story in our bio. 📸: Netflix