INTRODUCING CHEF KRYSTYN NAVARRO
CHEF KRYSTYN NAVARRO’S
TASTING MENU:
HoneyNut
Tamarind and roasted squash broth - confit leek, turnip, apple, bay scallop, crispy quinoa
Butternut
Butternut squash “cannelloni” - ricotta, sage, brown butter, prosciutto
Kuri
Smoked kuri squash adobo - crispy rice cake, chicken, scallion, cilantro
Pumpkin Seeds and All
Pumpkin seed crusted beef tenderloin , natural jus, pumpkin potato parker house rolls
Koginut
Spiced maple custard - koginut squash, cashew granola
Born in Los Angeles, Chef Krystyn Navarro trained at Joe’s Restaurant (⭐) and Thomas Keller’s Bouchon, where she rose to Sous Chef. Her career has since taken her to Blue Hill at Stone Barns (⭐⭐), Brae in Australia, and Eleven Madison Park (⭐⭐⭐), where she was Sous Chef for its groundbreaking plant-based menu. She later served as Chef de Cuisine at Olmstead and is now Executive Sous Chef at Daniel Boulud’s La Tête d’Or. Inspired by French brasserie traditions and the vibrant flavors of pan-Asian cuisine, her cooking highlights vegetables, seasonality, and craveable ingredient-driven dishes.
