Portrait of Karen Hatfield
i. Biography
Before Karen Hatfield became chef-owner of The Sycamore Kitchen in Los Angeles, her work had already moved through kitchens that reward clean execution, stamina, and judgment. The line at Spago Hollywood was the first point of entry, and it is also where she met Quinn Hatfield while working in the kitchen. That shared kitchen language sits at the center of her record: a professional connection formed in service of the work, not separate from it.
The Climb
Early in their career, Karen worked as cook at Spago Hollywood in Los Angeles, CA, held positions at Gramercy Tavern in New York, NY, held positions at Cafe Boulud in New York, NY, held positions at Jean-Georges in New York, NY, front of the house at Cortez restaurant at the Adagio Hotel in San Francisco, CA (2002–2005), and co-owner and pastry chef at Hatfield's in Los Angeles, CA (from 2006). The sequence shows a progression through different pressures of the trade: line work, dining room experience, ownership, and pastry, each adding a different kind of control to the same body of work. Today, Karen is chef-owner of The Sycamore Kitchen (since 2012), chef-owner of Odys + Penelope, and chef-owner of The Mighty (since 2017).
Today
Since 2012, Hatfield has been chef-owner of The Sycamore Kitchen in Los Angeles. The format matches the work: a bakery and brunch destination built around baked goods, pastries, sandwiches, and house-baked bread. In that setting, her food reads as direct and measured, with the polish of a chef kitchen applied to items meant for daily use rather than special occasion service. A signature pastry there is the Salted Caramel Pecan Babka, which gives a clear point of reference for her approach. At The Sycamore Kitchen, it functions as more than a single item on the list; it helps define the place as a bakery with a chef’s level of finish, where sweet and savory offerings are held to the same standard. The restaurant’s opening also fits the sense of expansion she has described in her own words: “We had always anticipated growing into a larger restaurant.”
Career - Chef-owner — The Sycamore Kitchen, Los Angeles, CA (2012–present) - Chef-owner — Odys + Penelope, Los Angeles, CA - Chef-owner — The Mighty, Los Angeles, CA (2017–present) - Cook — Spago Hollywood, Los Angeles, CA - Held positions — Gramercy Tavern, New York, NY - Held positions — Cafe Boulud, New York, NY - Held positions — Jean-Georges, New York, NY - Front of the house — Cortez restaurant at the Adagio Hotel, San Francisco, CA (2002–2005) - Co-owner and pastry chef — Hatfield's, Los Angeles, CA (from 2006)
Signature
Karen's signature dishes include Salted Caramel Pecan Babka.
Recognition
Recognition for Hatfield is visible in the output of The Sycamore Kitchen: the Salted Caramel Pecan Babka, the house-baked bread, the pastries, the sandwiches, and the brunch items that set the restaurant’s daily standard. The work is not built around a single flash point; it is carried by repetition, consistency, and the ability to keep a broad menu moving with the same level of finish. Her record also still carries the early Los Angeles start at Spago Hollywood and the pastry-chef chapter at Hatfield's, both of which mark the range of her practice across line work, ownership, and pastry.
FAQ What is Karen Hatfield's current role? As of 2026, Karen Hatfield is Chef-owner. Where did Karen Hatfield work before? Karen Hatfield's earlier career included Spago Hollywood, Gramercy Tavern, and Cafe Boulud. What is Karen Hatfield known for? Bakery and brunch items, including baked goods, pastries, sandwiches, and house-baked bread.
