Katrina Kanetani grew up helping her grandmother, a talented home baker, in the kitchen. The influence was immediate. By age eleven Katrina was starting to alter recipes in cookbooks and creating in the kitchen after school. After a brief flirtation with teaching she followed her heart with a cooking apprenticeship and then stints at some of Sydney’s highly regarded restaurants, such as Restaurant Manfredi and Peter Doyle’s Cicada.
Katrina’s focus increasingly veered towards pastry after three years in London in the 1990s, working in establishments run by luminaries such as Marco Pierre White, Gordon Ramsay and Marcus Wareing. Back in Sydney, she spent five years at MG Garage with Janni Kyritsis, then, with chef-husband Karl, headed to New York to work at her friend Noriyuki Sugie’s Asiate, where the French/ Japanese-influenced fare provided ongoing inpiration.
