Kathryn Irizarry
Head Pastry Chef
Born in New York and raised in Carmel, Indiana, cooking and baking were always a central part of Kathryn’s life. After almost 15 years in wealth management financial technology, she followed her dream to attend Le Cordon Bleu in Paris to receive her diplôme de pâtisserie, and joined the opening team at Gage & Tollner in March 2020 just days before the pandemic hit. During the restaurant’s year-long forced closure, Kathryn launched her cottage cookie business, Oui Dough, delivering frozen cookie dough across Brooklyn, and worked as a production baker at Four & Twenty Blackbirds. Kathryn returned to Gage & Tollner in April 2021 and never looked back, climbing her way up through the ranks from pastry cook to pastry sous chef, and finally to Head Pastry Chef as of April 2024. In her spare time, you can find her exploring new bakeries, taking cold plunges in the Rockaways, or brainstorming what dessert she’d serve to her dream dinner party guests: Stanley Tucci and Harry Styles.