About Me
Stephanie Loo is a pastry cook at Restaurant Daniel, and most recently worked at Blue Hill at Stone Barns. After graduating from The Wharton School at the University of Pennsylvania, Stephanie worked a corporate job for a few years before making a switch to study pastry at the Institute of Culinary Education. Outside of her full-time job at the restaurant, Stephanie has written and developed recipes for Eater, Bon Appetit, Food52, and The Kitchn. Born and raised in New York City, Stephanie is a native New Yorker and can often be found eating something sweet.