Chef Ivy Stark
Among New York’s top chefs, Ivy Stark currently serves as the Corporate Executive Chef for Dos Caminos (www.doscaminos.com). In this role, Ivy oversees the culinary vision and entire back of house operation for BR Guest Hospitality’s acclaimed modern Mexican restaurant in six locations, including New York City, Atlantic City and Fort Lauderdale.
Ivy’s culinary passion began as a child in Colorado, where her parents introduced her at an early age to various cuisines and exposed her to the hotel and food industry due to the nature of their work. She even took her first cooking class at age nine. She had numerous summer jobs working in the restaurant business. Ivy attended UCLA where she studied History before moving to New York to attend Peter Kump’s culinary school (now known as the Institute for Culinary Education).
Wanting to go back to Los Angeles, she took on her cooking school externship with renowned chefs Mary Sue Milliken and Susan Feniger at the award-winning Border Grill, which then led to a full-time position upon graduation in 1995. There Ivy worked every station, including pastry for several months. Ivy’s coast-to-coast culinary experience then began, and she has held numerous key posts at acclaimed restaurants from New York to Los Angeles including Sign of the Dove, Cena, Ciudad, Rosa Mexicano, Zocalo, Brasserie 8 1/2 and Match Uptown.
Ivy joined the Dos Caminos team as the Executive Chef of Dos Caminos Park Avenue in 2002. Soon after, she opened Dos Caminos Soho as Executive Chef and spent two years there. Ivy now oversees all Dos Caminos locations including brand expansion, most recently opening Dos Caminos restaurants in Las Vegas (2008, now closed), Fort Lauderdale, Fla. (2011), and Atlantic City at Harrah’s Resort (2011).
Ivy has been featured on national and local TV broadcasts such as the Today Show, CBS Early Show, ABC News, and WABC-TV as well as being cited as an authority on Mexican cuisine. Her first book, “Dos Caminos' Mexican Street Food: 120 Authentic Recipes to Make At Home,” was released in October 2011.
|Crab Molotes with California Avocado Tomatillo Salsa|
|California Avocado Honey Lime Ice Cream
|California Avocado Milanesa Torta Sliders|
|California Avocado and Shrimp Enchiladas|