Born and raised in Brooklyn, Hillary Sterling first felt the pull of restaurants as a teenager bussing tables during summers in Montauk, New York. After earning a business degree from Indiana University, she enrolled in night classes at Le Cordon Bleu in Chicago, graduating with a culinary arts diploma.
Sterling returned to New York City to begin her kitchen career at Bobby Flay’s Mesa Grill, where she learned the balance of spice, heat, and acid. She continued with Flay at the acclaimed Spanish restaurant Bolo, deepening her appreciation for Mediterranean cuisine and culture. Turning her attention to Italy, she joined the salumi and butchery team at Lupa Osteria Romana, where she developed a lasting respect for the unifying power of food and the importance of intentionality in cooking.
In 2010, Sterling moved into fine dining as chef de cuisine at the Michelin-starred A Voce. Working under Missy Robbins, she fell in love with the regionality and traditions of Italian cuisine. She later returned to domestic roots as executive chef and partner of Vic’s, where her menu of thoughtfully prepared dishes built a loyal following.
At Ci Siamo, Sterling has created an ambitious restaurant centered on live-fire cooking and the understated excellence of seasonal ingredients. The culmination of her training and travels, Ci Siamo is her most personal project to date—a celebration of simplicity, craft, and clarity.
