Sally Wold grew up on the Southside of Minneapolis and has worked in the food and hospitality industry for over 35 years. She first came on to work at The Sioux Chef in 2018, helping with catering, but has since moved over to the Indigenous Food Lab in June of 2020 to help with special projects.
Sally is a lover of live music and has spent countless evenings at various music venues in the Twin Cities. She is an avid traveler, having visited 49 of the 50 US States as well as multiple countries across the globe. She also likes to spend time with her cat Rocky in her spare time.