Karys Logue Biography

Karys Logue 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. 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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