About Executive Chef Catherine Schimenti
“My background in the culinary works started at 15…”
My background in the culinary works started at 15 which led me to culinary school after high school. I’ve always been passionate about baking and moved to NYC to work in the best pastry departments of high end restaurants like per se, gramercy tavern, bathlazar and craft restaurant group which led to to LA. I opened and ran the pastry department at craftsteak, craft LA, Michael Mina SF and bourbon steak. Returning to NY to focus on the opening of baked I consulted at gelso & grand and Ja Ja Ja. Baked opened July 2018