Karina SrbKarina Srb

I began my culinary journey in my teens as a means of bringing my family and friends closer together. I quickly fell in love with the thrill of cooking a dinner for 30 people in my tiny studio. I knew that I wanted to pursue food professionally. Since training in various culinary programs around the world, I became fascinated with the importance of the “slow food” movement adopted by many European restaurants and farmers. I learned that eating local and seasonal foods not only provide more flavor and nutritional value, but also reduces our carbon footprint, supports the local economy, and helps maintain farmlands and green spaces in our community.Thus began my fascination with growing my own produce, building relationships with local farmers, fishermen, and food purveyors, and even growing my own mushrooms in my home. I have since built my own garden and have become a certified mycologist to further my knowledge of food cultivation, specifically focusing on the medicinal and health benefits of fungi.Now back in New York, I hope to bring my passion for food to your dinner table.