Rising Star Pastry Chef Erin Kanagy-Loux of Reynard at Wythe Hotel - Biography

Brooklyn, NY

February 2015

Erin Kanagy-Loux considers herself independent and headstrong, the very stuff of which bakers are made. Growing up in the suburbs of Japan, Philadelphia, and Oregon, Kanagy-Loux’s childhood was a culinary hopscotch. She learned to love texture and technique at home, in everything from her grandmother’s baking to her father’s cooking, which was rooted in Pennsylvania Dutch traditions. 

That initial exposure to food stayed with Kanagy-Loux as she finished high school (early) and pursued a degree. So strong was Kanagy-Loux’s love of food that her side work in caf├ęs, bakeries, and restaurants tugged at her, distracting her from her academic studies. Kanagy-Loux, realizing her passion was in the kitchen, enrolled at Western Culinary Institute and earned “Grand Toque” of her class.

Kanagy-Loux went on to work at Western Culinary for more than three years, teaching introductory baking classes, on up to wedding cakes and show pieces. She didn’t have a sweet tooth growing up, but ultimately found her place on the dessert side of cuisine. Kanagy-Loux continued teaching in the baking and pastry department of the California Culinary Academy and later the French Culinary Institute (now the International Culinary Center) before she felt the need to jump from the teaching kitchen to the professional one. She joined the opening team at Reynard at the Wythe Hotel, forging her independent style and eclectic journey with a solid, as in rock strong, foundation in cooking. In 2015, Kanagy-Loux earned a StarChefs Rising Star Hotel Pastry Chef Award for her work.