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Karyn Tomlinson, who graduated from Le Cordon Bleu in France, but was told on her first day on the job as a cook to go to the front of house for service. While her interest was in savory cuisine, she began working her way up through opportunities in pastry where she grew creatively. None of it discouraged her from pursuing her dream of becoming a head chef, and eventually she found herself at the helm of a kitchen.
In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off and even competed against some of her old chefs. Today, she faces a real challenge as a woman chef, and is currently in the middle of the complex process of opening Myriel, her first restaurant, during a pandemic.
