Based in the San Francisco Bay Area, Sarah Doyle is a writer, editor, and content strategist with a gift for engaging audiences with her authenticity and style. With over two decades of experience, she has written for 50+ media publications and for businesses with diverse communications needs.
Born and raised in Santa Monica, Calif., Sarah initially pursued an education in classical clarinet at the New England Conservatory before discovering her love of food, wine, and spirits. After graduating culinary school in New York City, Sarah worked as a private chef before launching her career as a food writer and recipe developer.
Over the next decade, Sarah’s work appeared in a wide range of publications, including The New York Times, The Boston Globe, The Washington Post, Gourmet, Food & Wine, Bon Appetit, Saveur, Travel + Leisure, Forbes, Wine Enthusiast, Robb Report, and many more.
Along the way, Sarah met her first dram of Scotch whisky, which blew her socks off. This not only inspired her lifelong passion for whisk(e)y, but also a move to Scotland’s Isle of Islay.
Fun Fact: Sarah was runner-up in Hudson Whiskey's Making the Cut Competition.
In 2005, Sarah returned to California where she began a new chapter in the wine industry on the Central Coast. There, she completed three harvest internships, studied advanced enology and viticulture, and worked at numerous wineries in the region. Since then, Sarah has worked in numerous areas of the industry, including communications, marketing, PR, sales, and education.
Currently, Sarah is a writer, editor, and content strategist in Sonoma County, Calif., where she lives with her husband, clarinet, and three wiener dogs. As a journalist, Sarah covers food, wine, spirits, and travel. She also provides expert content development services for businesses nationwide.
Sarah holds the Wine and Spirits Education Trust (WSET) Level 3 Award in Wine.