Karina's role as Senior Sous Chef at Sydney Town Hall
Karina was born in Dublin, Ireland in 1988. She attended college at D.I.T Cathal Brugha Street. Amongst conventional subjects, it ran courses in Restaurant and Hospitality Operations and also Pastry Art. It was here that Karina found her passion for cooking. She was elected by the teachers to represent Ireland in the “world skills cooking competition” and was runner up.
“I find the whole process of cooking a very creative way to express myself.”
Karina started her apprenticeship at Rolys Bistro in 2007 to pursue her passion in food. Rolys has been one of the most popular Dublin restaurants since it opened in 1992, under Paul Cartwright.
In 2009 Karina started at l’ecrivain a highly established restaurant that has held one Michelin star for the last fourteen years, under Derry Clark. Here she gained fine dining experience and progressed to chef de partie.
In 2010 Karina moved to Australia were she worked in Melbourne and Perth before settling in Sydney.
She joined the Merivale group as a chef de partie and worked at the 1 hat restaurant Felix, before joining Restaurant Associates in 2013.
Karina is employed as the Senior Sous Chef at Sydney Town Hall and has been a core part of the culinary team.
“I love taking raw ingredients and making them work together for a great end product. I guess it's really just the passion to create that I truly enjoy”.
Karina supports Head Chef, Leo Gstrein, to deliver some of Sydney’s most memorable events. Her favourite event was “Luxexperience Thought Leaders Program” in 2015. 600 delegates from all over the world attended the travel forum, the first of its kind in the Southern Hemisphere.
Guests were treated to three immersive themes: City Nights that featured champagne caviar and Rose, Bondi Beach featuring lobster rolls and Morton Bay sashimi and Cattlemen’s Country that offered Black Angus Rib Eye 150 days aged – amongst other delights.