After graduating from the Los Angeles Culinary Institute, Karen Hatfield became a pastry chef at Wolfgang Puck’s Spago Hollywood and Spago Beverly Hills. The restaurants led Hatfield to her future husband, Quinn, and the two headed for New York to dive into the restaurant scene. There, she held positions at Café Boulud, Jean Georges and Gramercy Tavern. Then in 2002, the couple returned to California to open Cortez in San Francisco’s Hotel Adagio, where the chef also managed the front of the house. In 2006, they moved to L.A. and opened Hatfield’s on Beverly Boulevard. Three years later, they reopened in a larger space on Melrose Avenue, and continued to whip up stellar contemporary American cuisine. In summer 2012, they debuted The Sycamore Kitchen, a hip neighborhood restaurant with seasonally focused fare and plenty of sweet treats.