With a decidedly delicious passion for baking and cooking, Karen is the executive pastry chef at Locanda Verde in New York City. At Locanda Verde, Karen offers a selection of elemental desserts that highlight seasonal fruit. Her creations capture the spirit reflecting simplicity and integrity of ingredients and flavors. Karen’s desserts are uncomplicated yet set off by a refinement developed over years of classical training.
Karen has been featured in New York magazine, The New York Times, Chocolatier, Pastry Art and Design, The New York Observer and Time Out New York, among other publications. In 2003, she was the only pastry chef to be included in the group of nine Best Chefs 2003 in New York magazine. Karen’s work has most recently been rewarded with the James Beard Outstanding Pastry Chef Award in 2005. Karen was also the featured chef in KTCS/PBS Seattle’s production of Chefs A’Field: Organic, Unrefined Sugar of Costa Rica. It’s airing now on many PBS stations.
In addition to managing her work at Locanda Verde, Karen leads demonstration classes and contributes to several non-profit organizations.