CHEF KRYSTYN NAVARRO
CHEF KRYSTYN NAVARRO’S
TASTING MENU:
Badger Flame
Raw and marinated badger flame beet, tom kha vinaigrette, peanut crumble , herbs
Beets and Beef
Beet tartare , beef carpaccio , salsa verde, radish, puffed rice
Chioggia
Broken rice congee, chioggia beets raw , crispy and roasted , beet greens, pickled shrimp
Gotta be Golden
Salt baked and smoked golden beet, pork belly , apples, onions
An ode to an English trifle
Cocoa beet cake, ginger mascarpone, candied beet, citrus
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.
