A Tucson native, Lancaster initially pursued a political science degree at the University of Arizona to prepare for law school. After her aunt helped her realize her dream of cooking, she nixed the courthouse for the kitchen and enrolled in the Le Cordon Bleu College of Culinary Arts Scottsdale. Hoping to study under some of the best chefs in the world, Lancaster packed up her knives and relocated to France where she completed the most comprehensive training available at Le Cordon Bleu Paris and earned her Le Grande Diplôme in 2008.

Lancaster continued to hone her craft abroad where she worked as a private chef in Paris and held positions at the Michelin-rated French dining destination, Restaurant Guy Savoy, and the historic luxury hotel, Hôtel de Crillon. During this time, Lancaster read chef Grant Achatz’s cookbook, Alinea, and set her sights on Chicago. She eventually relocated to the Windy City in 2011 and trained in molecular gastronomy for a year under the acclaimed chef at his Michelin-rated restaurant, Alinea.

Following her departure from Alinea, Lancaster worked as a private executive chef and enrolled in Loyola University Chicago to pursue her BA in French & Communications. After another stint overseas to partake in the university’s study abroad program, John Felice Rome Center in Italy, Lancaster completed her studies in Chicago and became the executive resident chef at Sur La Table in 2016 and later a private executive chef. Yearning to be back in a kitchen surrounded by others passionate about food and seeing both herself and others learn and grow, Lancaster accepted the role as executive chef of Sable Kitchen & Bar in October 2017.

Upon joining Sable Kitchen & Bar, Lancaster brings more than 10 years of worldly hospitality training and experience to the restaurant’s menu of Contemporary American cuisine. When the chef coat is off, Lancaster can be found indulging her inner foodie at different restaurants throughout the city, taking her dogs to the dog beach, reading and rolling out her yoga mat.