- Pastry chef at Restaurant Daniel.
- Featured in Eater, Bon Appetit, Food52, Epicurious, The Kitchn, and Simply Recipes.
- Food Assistant for cookbooks Snackable Bakes by Jessie Sheehan and Savory Baking by Erin Jeanne McDowell
Stephanie Loo is currently a pastry cook at Restaurant Daniel in New York City and most recently worked at Blue Hill at Stone Barns. A native New Yorker, Stephanie graduated from The Wharton School at the University of Pennsylvania and worked a corporate job for a few years before making the switch into pastry. Stephanie studied Pastry and Baking Arts at the Institute of Culinary Education where she received a scholarship from the National Restaurant Association Educational Foundation.
Outside of working full-time at the restaurant, Stephanie writes, develops recipes, and assist with food styling for Eater, Bon Appetit, Food52, Epicurious, The Kitchn, and Simply Recipes, amongst other outlets, and has worked on cookbooks for Erin McDowell and Jessie Sheehan. She was recently featured in Cherry Bombe's "One to Watch."
Favorite spice in the cupboard: "Burlap & Barrel's Buffalo Ginger"
About Simply Recipes
Simply Recipes, a Dotdash brand, is here to help you cook delicious meals with less stress and more joy, offering recipes and cooking advice for home cooks, by home cooks. We have more than 3000 tested recipes, guides, and meal plans, and draw over 15 million readers each month. Learn more about us and our editorial process.