Order Up! A Conversation with Sabrina Rudin, entrepreneur and founder of Spring Café Aspen
The founder of Spring Cafe Aspen shares her journey from childhood kitchen memories to building a business rooted in clean, wholesome food.
March is National Nutrition Month! We’re featuring interviews with food industry experts who are parents with a focus on healthy, nutritious goodness for feeding our families.
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March is National Nutrition Month, a time to celebrate the power of wholesome food and how it fuels our families. For Sabrina Rudin, founder of Spring Café Aspen, that connection between food and well-being has been part of her life since childhood. Raised by a mom who was a pioneer in the natural foods movement, Sabrina’s earliest memories involve sprouting broccoli seeds, making almond milk from scratch, and helping in the kitchen. That foundation eventually led her to open Spring Café Aspen—an all-organic vegetarian restaurant with locations in Aspen and New York City—long before she became a mom herself.
Now a mother of three, Sabrina’s approach to food is deeply personal. She’s built her career around creating spaces where families can find nourishing, clean meals—both at her restaurants and through the recipes and advice she shares with her community. In this conversation, Sabrina opens up about how motherhood has reinforced her passion for clean eating, the simple rituals that help her family thrive, and the small swaps every parent can make to reduce toxins in their kitchen.
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Feeding Family, Feeding Community: A Conversation with Sabrina Rudin
Introduce Yourself: My name is Sabrina, and I’m an entrepreneur, writer and recipe developer in the food and wellness space. I’m the founder and owner of Spring Café Aspen, an organic and vegetarian restaurant concept with locations in Aspen and New York City. I am also a mom of 3: I have a three-year-old, a six-year-old, and a nine-year-old.
Your journey with Spring Cafe Aspen started before you became a mom. What inspired you to create the restaurant, and how has motherhood shaped your approach to food—both at home and in your business?
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