Other
Katzie Guy-Hamilton
Pastry chef
- Discipline
- Other
i. Biography
The Climb
French Culinary Institute is the baseline in Katzie Guy-Hamilton’s work: formal training before the shift into professional kitchens, pastry, and chocolate. That grounding shows up in the rest of her path, where precision and timing are not treated as garnish but as operating requirements. The early roles at The Grand Hyatt New York and Max Brenner Chocolate sit on either side of that discipline, each asking for a different register of control, from large-scale consistency to confectionery specificity. Executive pastry work at The Grand Hyatt New York required the kind of pace that exposes weak technique quickly; Katzie Guy-Hamilton held that post in an environment where presentation, timing, and consistency have to line up every service. Max Brenner Chocolate then pushed the work toward chocolate, a setting that allowed for a more playful register without losing the structure that pastry demands. The range matters: one role asks for exact repetition, the other for a sharper sense of contrast and finish. Director of food and beverage at Equinox Fitness is where that background expands into broader hospitality leadership. In Katzie Guy-Hamilton’s case, the title places pastry-trained instincts inside a larger system, where food is part of the overall guest experience rather than a standalone category. Cassata Bakery, founded in 2020, gives that same sensibility a separate outlet, carrying the same attention to detail into a more focused expression.
Today
Director of food and beverage at Equinox Fitness is the current role that frames Katzie Guy-Hamilton’s work now. It sits at the intersection of service, programming, and standards, which makes it a natural extension of a career built across pastry, chocolate, and hospitality operations. Cassata Bakery, founded in 2020, runs alongside that role as a second track rather than a departure.
Signature
Clean Enough is the signature dish tied to Katzie Guy-Hamilton. The name reads like a clean line rather than a flourish, which fits a profile built from pastry technique, chocolate work, and food and beverage leadership. It suggests a preference for clarity over excess, with the emphasis kept on execution and form.
Profile updated July 2026
FAQ
Asked of Katzie
What is Katzie Guy-Hamilton's current role?
As of 2026, Katzie Guy-Hamilton is Director of food and beverage.
Where did Katzie Guy-Hamilton train or study?
Katzie Guy-Hamilton trained at French Culinary Institute.
