Pastry Chef, KUU
Karla Espinosa has joined the culinary team of KUU Restaurant, located in Memorial City Gateway, to serve as pastry chef for the modern Japanese restaurant helmed by Executive Chef Adison Lee. Prior to joining KUU, Espinosa most recently worked at Artisans Restaurant and served as one of the original pastry chefs at Tout Suite Café.
"Karla's culinary talent and keen interest in modern cuisine, along with her artistic eye in plating beautiful desserts is a perfect pairing for KUU," says Lee. KUU by definition means "the art of eating."
For Espinosa, it was her grandfather, a baker in her hometown of Xalapa, Mexico near Veracruz, who first inspired her to become a chef. While attending high school, Espinosa won a culinary competition that earned her an internship at the prestigious Taberna del Alabardero Resort Hotel in Marbella, Spain. Later she attended Instituto Mausi Sebess in Buenos Aires, Argentina, graduating "Best In Class" and earning her culinary degree as a Master of Molecular Cuisine, before returning to Mexico to launch her own catering business.
It was a yearning to further expand her culinary knowledge and skills that led Espinosa to Los Angeles, where she was named pastry chef at La Huasteca. Shortly after learning of the dynamic food scene in Houston, Espinsoa packed her bags again and headed to Texas, first landing in the pastry department of Cullen's Restaurant before moving on to Tout Suite and Artisans Restaurant.
At KUU, Espinosa now creates plated desserts for the restaurant as well as assists with menu development and in training members of the culinary team. The dessert menu highlights her skill with molecular techniques and artful composition, as well as echoes KUU's playful layering of unexpected flavors. This fall, several dessert items will be featured, including a rotation of monthly specials. Current offerings include:
• Kuro to Shiro (Black & White) | Yuzu and black sesame ganache, white truffle ice cream, chocolate snow, sesame glass, vanilla-olive oil gel
• Chocolate Namelaka | Macaron cookie, milk chocolate namesake, miso butterscotch ice cream, roasted banana streusel, yuzu curd
• Brownie Mikatzuki | Sesame brownie, red bean ganache, black sesame paste, roasted rice ice cream
• Ochimasu (Featured Seasonal Dessert) | White chocolate mousse, cinnamon crumble, ginger jelly, candied pecans, yuzu curd, yuzu caramel, butternut squash sorbet
Says Espinosa of her new role: "I'm thrilled for the opportunity to work beside Chef Lee and learn from him and in turn share my culinary skills and experience with the kitchen staff at KUU."
For more information visit www.kuurestaurant.com or follow KUU on Facebook or Twitter @kuurestaurant.