Terrapin Restaurant is pleased to announce that Todd Kardas has joined our culinary team as Pastry Chef. Todd joins the team with a great deal of experience in the restaurant industry, having held the position at various acclaimed restaurants, including Crabtree’s Kittle House in Chappaqua, NY and the Bonura Hospitality Group out of Poughkeepsie, NY. Todd’s pastry work was featured in a New York Times Restaurant Review in 2004 and he took first place in “The Art of Cake” in 2011, a live 5-hour televised baking competition.

Todd joins Terrapin as Pastry Chef to expand the restaurant’s dessert and fresh baked bread offerings. Todd will be responsible for production of all pastry items, as well as creative development of dessert specials for the dining room. Recent examples include a honey roasted peanut butter filled chocolate mousse dome, chilled and served with crème anglaise and a tuile wafer and a Hudson Valley peach cobbler served warm with fresh blackberries and Ronnybrook vanilla ice cream.

Todd comments “I am excited to start a new challenge at Terrapin and look forward to working with the team to expand on the restaurant’s already delicious dessert menu. I will also be baking a selection of fresh bread for the restaurant every morning. I am fortunate to be joining such a respected restaurant that prides itself on quality of food and service.”

Josh Kroner, Executive Chef and Owner of Terrapin said “Todd’s experience in the pastry arts has already made him a great addition to the Terrapin kitchen. Todd’s skills will strengthen our commitment to provide our guests with the best possible dining experience from beginning to end. His fresh baked breads and inspired desserts will bring our baked goods and dessert offerings on par with the quality of food our guests have come to expect from Terrapin’s menus.”