By Caitlin Gunther
On a Tuesday evening in the midst of September Fashion Week in New York City, I meet Thea Habjanic (Pastry Arts '10) at La Sirena, the buzzy new restaurant in the Meatpacking district of Manhattan where Thea leads the sweet side of the kitchen as executive pastry chef. Given the restaurant's location and the unseasonably warm weather, it will no doubt be a long night for Thea. Still, she seems poised and unhurried as I have her stand for a handful of portraits in her kitchen attire.
In a professional pastry kitchen, where technical skill is only half the battle, it takes a certain personality type—one that can stay focused on the details through an onslaught of tickets, demands and the occasional snafu—to truly succeed. Thea has the qualities to thrive in the restaurant world—though that wasn’t always her career path. She graduated from NYU with a degree in journalism and worked for several years as an entertainment writer before deciding to enroll in the Pastry & Baking Arts program at ICE.
As her recent kitchen roles can attest, Thea has the demeanor and the work ethic suited to fast-paced restaurants. Said ICE Creative Director Michael Laiskonis, who hired Thea for her first pastry gig at Le Bernadin, “Last year, I signed on to create the pastry program for the newest Mario Batali and Joe Bastianich restaurant, La Sirena. When it came time to hire a pastry chef for the upscale and busy restaurant, I immediately thought of Thea. Her previous experience in both fine dining and high volume made for a perfect match. She has played a vital role in crafting La Sirena’s desserts, earning critical praise. She runs the hectic pastry kitchen with that positive, can-do attitude that initially impressed me!"
Keep reading to learn about Thea's path from ICE to one of NYC's hottest restaurant kitchens!