Chef de Cuisine, Carolina Curtin, attended the University of Hawaii and graduated from the Maui Culinary Academy in 2007. A Maui resident for ten years, Carolina worked at Mama's Fish House before spending four years honing her craft at Four Seasons Maui. She returned to her hometown of Boston (at the behest of Barbara Lynch) to work at the acclaimed Menton as Chef de Partie. She later worked as Sous Chef at Sycamore and Liquid Art House before opening haley.henry as the Chef de Cuisine. She has competed on Food Network's Cutthroat Kitchen.
Chef de Patisserie, Giselle Miller, grew up Haverhill, Massachusetts with a Puerto Rican mother and a German and Ecuadorian father. Heavily influenced by her family’s traditional, flavorful cooking methods, Giselle decided to enroll in the Atlantic Culinary Academy, a branch of Le Cordon Bleu, where she graduated in 2008 before starting her first job at Sel De La Terre in Boston under Chef BJ Salazar. Later she helped open Chef Chris Coombs’ French fine dining destination, Deuxave, alongside Pastry Chef Olivier Maillard. In January 2014, she became the Pastry Chef at innovative restaurant and gallery, Liquid Art House. She came to Kendall Square’s Café ArtScience in the fall of 2016. Along with the honor of hosting multiple dinners at the James Beard House throughout her career, Giselle has been recognized as part of Zagat’s “30 under 30” in 2014, and was awarded the Best Desserts title in The Improper Bostonian’s “Boston’s Best” awards in 2015.
Bar Director and partner Tenzin Samdo grew up in India, a Tibetan refugee after his parents escaped Chinese occupation. He came to the United States in 1996 with a rare refugee initiative by the USA and became a high school student in Cambridge, Massachusetts. After studying theater, set design, film, and photography, he began to work in local Cambridge bars, before joining the team of Chef Jody Adams. Tenzin moved on to manage the bar at Tavern Road in Fort Point, where his innovative cocktails received local and national attention, most recently as finalist in the Star of the Bar competition of the National Restaurant Association. He joined Cafe ArtScience to lead the innovative bar program in the summer of 2017, where he is creating an exciting new cocktail menu inspired by global flavors, altitude and exotic animals.