About Chef Karen Hubrich

My parents were Austro-Hungarian, and I was raised in London and grew up in a family where good food was very important. I would describe English food in those days as diabolical. We ate what I guess was called continental cuisine. 

I have spent a good deal of time in Europe, especially Italy, and I have a passion for Northern Italian cuisine.

  I love every aspect of food from finding the freshest ingredients to cooking and most importantly eating it. 

One of the things that I love about what I do is the fact I never trained to be a chef. Throughout my life I have had some amazing jobs in the culinary field. I had a memorable cooking class with the late great Marcella Hazan (this was the extent of my schooling).

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Karen's Thoughts

Food to me is very nurturing and nothing gives me more pleasure than sitting around a table with good company, good food, and great conversation.  I really want to give a more personalized approach when it comes to food. Food is a great way to connect with people and for me to be able to share what I have learned means a lot to me.

I started my career in NY as the chef at the Metrotech center in Brooklyn. Then proceeded to the Williams Club on East 39th street. My next Job was as personal chef for singer song writer, Michal Bolton. About four years later I moved on to the Fairfield County Hunt Club in Westport, experiencing a great six years there. 

I then took on the job as Chef for The NY Times executive dining room. I was cooking for many interesting, political figures and newsmakers. This was a truly fantastic job! I then came back to working in Fairfield at The Pequot Yacht Club. Now I am living the dream of doing my own thing! 

The Early Days

Both of my parents were very good cooks. I remember the elaborate dinner parties they would have.  My sister and I would always sneak down and grab leftovers, especially the sherry trifle.

The first time I ever really learned to cook something was when I was in Corfu. I had the most amazing moussaka and the next day at the crack of dawn went down to the restaurant and spent the morning cooking it with the owner.