Originally from Long Island, NY, Katalina has built her career through many years in the renowned pastry kitchen of Daniel Boulud’s Michelin-starred Restaurant Daniel. Since joining the pastry department in 2017, she became Pastry Sous Chef in 2019 and Pastry Executive Sous Chef in 2021, working under Corporate Pastry Chef Shaun Velez. After serving as Executive Pastry Chef at Café Boulud at Maison BARNES, Katalina returned to Restaurant Daniel in 2026 as Executive Pastry Chef. With meticulous attention to detail, Katalina also brings a creative spirit to the Restaurant Daniel pastry program. Katalina is a graduate in Baking and Pastry Arts from the Culinary Institute of America.