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Sabrina Kolodziej has a diverse work experience in the culinary industry. Sabrina started their career as a line cook at bymark restaurant in 2013, followed by a role as a cook at Patria. In 2014, they joined Trump International Hotel & Tower Toronto® as a Junior Sous Chef, where they worked until 2017. During this time, they also worked as an events cook at Oliver & Bonacini Restaurants from 2010 to 2017. In 2017, they took on the role of Sous Chef at Patois Toronto, before moving on to Swissôtel Sydney as a Junior Sous Chef in 2018. Later in 2018, they joined Hamilton Island as a Chef De Partie, but had to leave due to visa restrictions. Sabrina then worked at The York Club as a Chef De Partie from 2019 to 2021. In 2022, they worked as a Business Development Representative at Planswell, before transitioning to the role of Account Executive within the same company.

Sabrina Kolodziej attended Le Cordon Bleu Ottawa from 2009 to 2010, where they pursued a grand diplome professionale in Culinary Arts/Chef Training with a focus on pastry.