Sabrina Rudin is an entrepreneur, writer and recipe developer in the food and wellness space. She is the founder and owner of Spring Café Aspen, an organic and vegetarian restaurant concept with locations in Aspen, Colorado and Greenwich Village.

 After college, Sabrina moved to Aspen to pursue her dream of being a snowboard instructor before graduate school. While living in Aspen, she realized that the town was missing a healthy café with organic, nourishing, and vegetarian options. Sabrina’s mother was a pioneer in the natural foods and juicing movement and studied under Anne Wigmor and the Kushi Institute. Spring Café Aspen was inspired by the vegetarian restaurants of her childhood like Angelica Kitchen, Souen, and Real Food Daily in Los Angeles.

Since starting Spring Café in 2013 and becoming a mom in 2016, Sabrina has become a fierce and passionate advocate for raising awareness about toxins in our food, and has built her career around educating people on how to cook, eat and live in healthier way for themselves and for the planet.

She graduated Summa Cum Laude from The Gallatin School at NYU, and holds a master’s degree in international Affairs from The New School. Before opening Spring Café Aspen Sabrina worked closely with The International Rescue Committee in NYC to assist refugees being resettled in the tri-state area. 

Sabrina is a singer-songwriter, she has played shows across New York City, including The Bitter End. Her music has been featured in the John Oats Songwriting festival in Aspen, CO and on NPR.

In addition to operating Spring Café Aspen, Sabrina shares her recipes, tips for healthy living and other musings on life, motherhood, and career with an engaged audience via social media.

Sabrina lives in New York City with her husband Michael; their three sons and various pets. When she’s not cooking for her family or working at the café, you can find her surfing, reading or spending time with her family and friends.