Pastry Chef at miro since 2016
Chef Kris' family immigrated to the US from Jamaica in the early 80's. She was always meticulous and hardworking from a very young age. After graduating high school in Los Angeles at the age of 16, Chef Kris paid her way through two college degrees in biological sciences by working as a pastry cook, graduating at the age of 19. Chef Kris loved the mix of science and art that encompassed the world of the professional pastry industry. She put her science career path on hold to continue in the culinary field. She took off learning, growing and honing her skills as a pastry chef while working for companies under world renowned Chefs, such as Morimoto and Ramsey. Chef Kris has also been lucky to work with Japanese Pastry Chef Kei Hasegawa of Nobu, and apprentice for Pastry Chef Ramon Perez of Purr Chocolate, named in the top-10 chocolatiers in the US in 2016.
Currently at miro in Downtown Los Angeles under the guidance of Executive Chef Gavin Mills and Sous Chef Sidney Chummoungpak, Chef Kris is making a name in her own right. Miro has an ever changing menu using seasonal farmers' market ingredients. With her East Indian/Caribbean background and French- Japanese culinary experience, Chef Kris is hoping to bring a new dynamic to fusion pastry in Los Angeles.
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