One of Sara Kramer’s gigs before pivoting into a career in the kitchen was playing a lead role in the Broadway production of “Mamma Mia!” Making the seldom seen segway from musical theatre to chef life, the New York native began cooking professionally at Blue Hill at Stone Barns, and today counts Dan Barber as a major influence and mentor. Later, she worked with Andrew Tarlow’s team at Diner, Marlow & Sons, and Reynard in Brooklyn.
Sarah Hymanson, a Chicagoan and Oberlin College graduate, has worked for a number of lauded New York City restaurants. She cooked at Park Slope’s Applewood, Blue Hill in Greenwich Village, and also at Blue Hill at Stone Barns. In 2012, she opened Mission Chinese Food with Danny Bowien.
In 2013, Kramer served as opening chef for Glasserie—a Middle Eastern-inspired restaurant in Greenpoint, Brooklyn. She earned Eater’s “Chef of the Year” Award for New York City, and, most importantly, met Hymanson.
With a shared passion for sustainability and seasonal product, the duo headed to Los Angeles in 2015 to debut Madcapra, a falafel concept inside Grand Central Market. Their counter space and ingredient-driven passion won them a spot on Zagat’s 2015 “30 Under 30” list. In 2016, Kramer and Hymanson opened their full-service restaurant, Kismet, in Los Feliz, highlighting vegetable-forward Middle Eastern-ish cooking. Only a few months in, their cooking earned them a spot on Food & Wine’s 2017 “Best New Chefs” list.
© Sara Kramer and Sarah Hymanson – Kismet Los Angeles