Max Brenner International, the worldwide Chocolate Bar chain based in New York City, today announced that Katzie Guy-Hamilton has joined the company as Executive Chef and Director of Food and Beverage. Guy-Hamilton will oversee menu development for all Max Brenner locations as well as the ideation and rollout of sweets, pastries, desserts and beverages for new and existing Chocolate Bars.
“Katzie’s innovative approach to pastry and her spirited personality fit perfectly with Max Brenner’s tradition of creating a uniquely adventurous chocolate experience,” said Sam Borgese, CEO, Max Brenner International.
“Katzie is already hard at work enhancing the Max Brenner menu and developing new creations for chocolate lovers around the globe.”
Guy-Hamilton has shaped the pastry menus of some of New York City’s most celebrated hotels, including the historic Grand Hyatt New York,
where she served as Executive Pastry Chef, and the trendsetting Ace Hotel, where she developed the pastry program. Guy-Hamilton launched her career at Wolfgang Puck’s Spago restaurant in Beverly Hills, where she trained for four years under esteemed pastry chef, Sherry Yard.