Karyn has been a professional Food Stylist, Home Economist and Recipe Writer for over 20 years. Her work involves recipe development and food styling for photography, videography and film. She also provides group cookery demonstrations and contributed to the Bridgestone (McKenna) Guide 2000 - 2005. Karyn has been passionate about food since childhood. She studied catering, bread making and confectionary at The College of Business Studies in Belfast. However, when introduced to patisserie, she quickly realised that was where her heart lay. After graduating from college, she entered the pastry kitchens of Selfridges and The Ritz Hotel in London and trained for three years. Then, ‘The House of Albert Roux’ in London, Paul Rankin’s Michelin Star Roscoff, Belfast and Sir Terrence Conran’s Sartoria, London. She spent over twelve years developing the craft and is still learning. Karyn returned home to Northern Ireland to raise a family and study Food Science and Technology at Loughry Campus. Karyn received a call from a designer friend to ask if she could arrange food onto a plate for photography, and her career as a food stylist began. As a pastry chef, Karyn was always interested in the visual aspect of food; she was utterly fascinated by photographers and their ability to make the everyday look stunning. She spent 10 years practising the trickery required to achieve great still food shots before gradually expanding into moving images in television commercials, videography, and film. Karyn was part of the phenomenal Game of Thrones (Seasons 1 – 4) and created the Stallions Heart for Daenerys Targaryen, an excellent and cool opportunity for everyone involved. The crew had no idea what the show would become! Her current position as Home Economist is with 'The School for Good and Evil', a New Regency Production for Netflix. She is in preparation for Universal's 'How To Train Your Dragon' which starts shooting in 2024.

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