Kyra Martin Chef Profile

About me

I love food, which is why I decided to go back to culinary school. And having always had a sweet tooth, the pastry route was a given.

Food is such a natural way to express yourself and bring people together. Despite being a pastry chef, I love to cook savvory and often try to blend the two together.

Honestly, I really like eating and learning and playing in the kitchen. :)

If you ever have any questions about pastry or are looking for tips on things, don't hesitate to drop me a message! I love talking food with people. :)

Cooking Influences

I have a chef crush on Ina Garten, I just love her flavors and simplistic style.

I get a lot of inspiration from my friends. They're chefs at so many different places, I love to get ideas from them.

My mom. :)

Awards, Honors and Societies

Graduated highest honors from Le Cordon Bleu-Seattle.

Comments

Patrick Travis

Hi Kyra,

Thanks for the post on my profile.

It’s been over 30 years since I moved to Coeur d’Alene. I look for some of my old faves whenever I get to SF, but they’re either gone or totally changed. There is still one old time favorite in North Beach, Fior D’Italia. I haven’t been to it since it reopened, but plan on going next time I’m in the city. Another SF favorite, long gone, was Rene Verdun’s Le Trianon.
Bobby Lovera

Hello Kyra! Thanks for folowing me!...Ill try not to dissapoint.
Ready to see some of your pasta creations!
How about some homeade Tortellinis? Do you tuck or roll the corner?
How about some Pici too.
Looking foreward to your showcase of recipes!

1 reply
- Kyra Martin
  
  I've never made tortellini. The company I work for just makes extruded pastas right now. It's a very, very small operation; I know the owners want to expand in the future though.
  
  But now I know when I try to make some at home to pay attention to my corners!!

About me

Cooking Influences

Awards, Honors and Societies

Comments

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