About Thea Habjanic
Thea Habjanic is Executive Pastry Chef at La Sirena. Born and raised in Manhattan, Thea grew up in her father’s Northern Italian restaurant on 46th Street’s Restaurant Row: Osteria del Carso. After graduating from NYU with a BA in Journalism, Habjanic wrote for the Village Voice, Paper and Time Out New York before doing a stint at public relations giant Shandwick International. After a few years in PR, Thea enrolled in the baking and pastry program at the Institute of Culinary Education. An externship at Le Bernardin evolved into a full-time job with her mentor Michael Laiskonis. After two years under the tutelage of Laiskonis, Thea was hired as Pastry Sous Chef at David Burke Fishtail. About a year later, she left to open The Smith Lincoln Center. Her success there prompted her promotion to oversee the pastry program for Corner Table Restaurants (The Smith, Jane). In 2015, La Sirena’s Opening Pastry Director Laiskonis asked Habjanic to help build the pastry program where she was opening Pastry Chef.