Chef Karys Logue has worked under industry heavyweights like Francisco Miyoga, a mentor and friend who exposed pastry as an art, a science and an aesthetic all rolled into one. Later, while working at New York culinary iconoclast, Daniel Boulud, Karys worked under Noah Carroll, who later became her co-chef at Dominique Ansel Bakery, best known for the invention of the cronut. Having lived in Hong Kong for over three years, Karys has married the skills from running top-level international bakeries and MICHELIN-starred pastry programmes with a creative finesse. She now oversees the dessert programmes across the portfolio as well as heading up Butter.