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Karen DeMasco
James Beard Award winner
- Discipline
- Other
i. Biography
The Climb
DeMasco’s pastry is built from grain, produce, and texture. In her hands, sweets stay grounded in structure and light in finish, as in Sweet Corn Budino with Blueberries and Cornmeal Shortbread, which carries enough weight to hold a fork and enough lift to finish in a few bites. Her training and early kitchen work ran through Kenyon College and the New York Restaurant School, then into the demands of serious restaurant pastry. Karen DeMasco worked as Pastry Chef at Gramercy Tavern in New York City, Pastry Chef at Chanterelle, Pastry Chef at Fore Street in Portland, Maine, Pastry Chef at Gramercy Tavern in New York City, member of the opening team / Pastry Chef at Craft, Pastry Chef overseeing the pastry departments at Craftbar and 'wichcraft, Pastry Chef at Locanda Verde in New York City, Pastry Chef at Hearth, director of kitchen operations at Ovenly, and Executive Pastry Chef at Gramercy Tavern in Manhattan, New York City. The list is broad, but the work points in one direction: desserts that stay disciplined, seasonal, and spare with excess. That line shows up in the finished plates. DeMasco tends to favor clarity over ornament, letting crust, custard, dough, or fruit carry the dish without crowding the components. The result is pastry that reads cleanly on the plate and on the palate. Today, Karen is Executive Pastry Chef of ABC Kitchen, ABC Cocina, and ABCV (since 2019).
Today
Karen DeMasco is Executive Pastry Chef at Gramercy Tavern in New York City. She has also served as Executive Pastry Chef at ABC Kitchen, ABC Cocina, and ABCV, carrying the same ingredient-led approach across those kitchens. The desserts stay restrained in sweetness, tuned to texture, and composed with practical precision. At Bakery by abc, her pistachio babka with bergamot glaze was described as rich and dense, hefty to the touch but light on the tongue, and ideal for brunch. That is the center of her method: heft without drag, generosity without ornament. Across her desserts, dough is handled carefully, custards are set with confidence, and fruit is kept bright.
Signature
Karen's signature dishes include Sweet Corn Budino with Blueberries and Cornmeal Shortbread, apple cider doughnuts, and pistachio babka with bergamot glaze. Together, they show a Pastry Chef working from familiar forms without flattening them. The Sweet Corn Budino with Blueberries and Cornmeal Shortbread is the clearest example: creamy against crumbly, sweet against corn’s savory edge, soft against structure. The apple cider doughnuts and pistachio babka with bergamot glaze carry the same balance, with depth kept in check.
Recognition
Karen's honors include James Beard Award, Outstanding Pastry Chef (2005).
Profile updated July 2026
FAQ
Asked of Karen
What is Karen DeMasco's current role?
As of 2026, Karen DeMasco is Executive Pastry Chef.
Where did Karen DeMasco train or study?
Karen DeMasco trained at Kenyon College and New York Restaurant School.
What recognition has Karen DeMasco received?
James Beard Award, Outstanding Pastry Chef (2005).
