CHEF KRYSTYN NAVARRO
Chef Krystyn Navarro was born in Los Angeles, where childhood afternoons cooking with her sister and grandmother sparked a lifelong love of food. After studying Culinary Arts and Hospitality Management at the Art Institute of Los Angeles, she trained at Joe’s Restaurant in Venice (1 Michelin Star) before joining Thomas Keller’s Bouchon in Beverly Hills, where she rose from prep cook to Sous Chef over five years. Her career has since taken her to Blue Hill at Stone Barns (2 Michelin Stars), Brae in Australia, and Eleven Madison Park (3 Michelin Stars), where she was Sous Chef of the opening team for its plant-based menu. She has also served as Chef de Cuisine at Olmstead and is currently the Executive Sous Chef at Daniel Boulud’s La Tête d’Or.
Her cuisine highlights vegetables and seasonality, with a focus on creating dishes that are craveable, satisfying, and ingredient-driven. She is most inspired by the traditions of French brasserie cooking, reimagined with a modern touch, and the vibrant flavors of pan-Asian cuisine.
