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Karys Logue    

Executive Sous Chef at Dominique Ansel Bakery

Chef Logue almost led a very different life. In high school, she was drawn to the hard sciences, and had been accepted to Brown University's neuroscience program. But in the months leading to graduation, she noticed she was finding more enjoyment baking for the study groups she had organized, rather than actually studying her soon-to-be major.

She decided to forgo her Ivy League track to follow her culinary passion, and the rest is history. Shortly after graduating from the Culinary Institute of America in Hyde Park, NY, she visited New York City one Friday for what she thought would be just a day-long trial at the restaurant Daniel. After her shift, the pastry chef approached her with an offer. She would be granted a full-time position on the condition that she began the following Monday. Karys packed her bags, and within two days transplanted into a three-year career at Daniel, working alongside the critically acclaimed Dominique Ansel, creator of the infamous Cronut (of which I am personally guilty of waiting 2 hours in the rain for on one occasion. No regrets). After Daniel, Logue spent time in Australia as the pastry chef for Sepia, consistently regarded as Australia's finest restaurant, winning Restaurant of The Year in 2014. It was here she learned many of the modernist plating ideas and techniques that she employs today. After returning, she held the position of sous-chef and interim head pastry chef of Cafe Boulud. Recently, Karys took command as pastry chef of Tessa, developing the menu and overseeing its opening.

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