Karen Urie Shields has established herself as both a formidable culinary talent and a savvy business leader as co-owner of Chicago's three Michelin-starred Smyth and The Loyalist. While her husband, John, creates innovative savory dishes, Karen has seamlessly transitioned from acclaimed pastry chef to managing the operational backbone of their celebrated restaurants.
After graduating from Johnson & Wales University, Karen honed her skills as sous pastry chef under James Beard Award winner Gale Gand at TRU before joining Charlie Trotter’s, where she rose to head pastry chef. It was there she met John, beginning both a personal and professional partnership that would help redefine contemporary American cuisine.
In 2008, the couple turned down the opportunity to open a Charlie Trotter restaurant in Las Vegas and instead moved to rural Virginia to reimagine the then-unknown Town House restaurant. Their innovative approach quickly gained national attention, including a stellar review in The New York Times. Their reputation earned them a spot among America’s best chefs, and their stars would continue to rise.
Five years later, longing for city life, they returned to Chicago. In 2016, they opened Smyth and The Loyalist to great acclaim, earning their first Michelin star shortly thereafter. Since then, Karen has evolved her role beyond the kitchen. She now manages the business aspects of the restaurants—working with investors, accountants, farmers, and more—while also raising their two daughters. As John notes, “Without her, this place doesn’t exist. There’s no doubt about it. She has become an incredible restaurateur over the last seven years. She runs the place.”
