
Katherine Clapner’s culinary pedigree is as formidable as the flavors she builds. A graduate of the Culinary Institute of America, she has cooked in some of the world’s most disciplined pastry kitchens—The Savoy in London, Charlie Trotter’s in Chicago, and the Windsor Court in New Orleans. But it was in Dallas, working as Executive Pastry Chef for Stephan Pyles, that Clapner began carving out a name for herself. Under Pyles, she refined her approach to modern, globally influenced desserts and learned how to marry sophistication with boldness. It’s that sensibility—rooted in precision but unconcerned with convention—that would define her own venture.
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by Steven Doyle
by Steven Doyle
by Steven Doyle
by Steven Doyle
by Steven Doyle









