Serena Chow & David Fisher

New York, New York, United States

HIM. Chef David Fisher began his culinary career the moment he first served a beautifully executed grilled cheese at his parents' family restaurant. After attending Johnson and Wales, competed in ACF Competitions and medaled - twice. From barbecue in Oaklahoma to Michelin in New York City, David amassed an impressive resume boasting 3 Michelin starred Jean-Georges, 2-Michelin Aquavit and 1-Michelin Aldea. He is currently the Chef de Cuisine of Kat & Theo.

HER. Starting her career making funfetti cakes for her stuffed animals, her first kitchen job was an internship at Sweet Revenge. Marlo convinced Serena to follow her dreams of becoming a pastry chef; and after graduating from New York University, she went on to graduate from the French Culinary Institute (now the International Culinary Center). After leaving Sweet Revenge, Serena went on to work pastry at Quality Meats before landing the prestigious gig working under Angela Pinkerton at the 3 Michelin starred Eleven Madison Park. Since then, she's been the Pastry Chef at Pearl and Ash and the current Pastry Chef at Kat & Theo.

THEM. We strive to make an impact on this industry that we love. To help us achieve our dreams, we love to host pop-up events where we can learn more about our future guests and patrons. We hosted a one-night-only, 140 person dinner at The Brooklyn Night Bazaar. Following, we executed a 12 course tasting menu pop-up at Box Kite Coffee, 5 nights a week for a 3 month period. Now, we want to bring what we've learned to Sweet Revenge. On November 15, we plan to host our most ambitious and most extravagant dinner yet: 14 courses at Sweet Revenge, the nation's only restaurant with a dessert, wine and beer pairing. We hope you're hungry!

For more information, visit:

  • Work
    • Kat & Theo
  • Education
    • New York University
    • Johnson and Wales
    • French Culinary Institute