Continuing momentum spotlighted through the recent awarding of two Michelin stars, Acadia chef/owner Ryan McCaskey announced Mari Katsumura to the team as executive pastry chef. In tandem with Chef McCaskey, Chef Katsumura treats diners to an elevated pastry program at the Chicago restaurant, completing Acadia’s renown tasting menus.
Before joining Acadia, Chef Katsumura most recently worked alongside Chef Dana Cree as pastry sous chef at Blackbird (Chicago), along with holding positions at the three Michelin-starred Grace (Chicago). Embracing a progressive cooking style founded upon classic techniques and the use of artisanal ingredients, Chef Katsumura arrives at Acadia with a combined passion and talent for innovating beautiful, and simply delicious, desserts.
Transforming Acadia’s pastry program, Chef Katsumura offers diners seasonally inspired desserts beautifully ending dining experiences. Desserts continuously change and currently include:
Coconut Custard: Jasmine gelée, green apple sorbet, shiso.
Persimmon: Mille-feuille, candied kumquat, banana ice cream, chai.
Cambozola: Bacon jam, ice wine dates, crispy onions, rye.
Japanese Cheesecake: Cranberry sherbet, buckwheat graham, puffed grains, honey.
Fully immersed in the culinary culture at a young age, growing up above her family’s restaurant and spending afternoons watching greats like Julia Child and Jacques Pepin on TV, Chef Katsumura was always captivated by the culinary process. Learning invaluable lessons and kitchen practices from her father, the beloved Chef Yoshi Katsumura, she passionately presents dessert courses elevating Acadia’s esteemed reputation to the next level.
