Pastry Chef Anna Young is inspired by seasonality and nostalgia. “I try to think about not just what I like, but what our guests respond to,” she says. “Some dishes begin with a simple childhood memory – a piece of candy or chocolate.” Young discovered her love of pastry arts while studying at the Culinary […]
Chef Biggers hails from Alabama, where he grew up watching his mother prepare Chicken and Dumplins’, a Saturday favorite. While attending Johnson & Wales University in Charleston, South Carolina, Biggers worked at Blossom Café as a Pastry Cook, learning the art of baked breads and pastries. Later, he served as Private Dining Chef and then […]
Executive Chef/Partner David Dworshak isn’t new to Latin cuisine. He cooked at Carnivale in Chicago for 8 years; as Executive Chef for six of those. After having finely honed his craft, Chef David decided to downscale from the massive operation at Carnivale to a more intimate setting, and Takito Kitchen opened its doors in March […]
A Cook's Canvas 