Karen Carlotta (KC) has always been in love with cooking and baking since her early age. She decided to pursue the hobby into a career when she moved to Singapore and attended Shatec School of pastry. Her resume includes  Swiss Hotel at the Stamford with mentor pastry chef Gael Etillard and Laurent Bernard chocolate factory.  Karen was then executive pastry chef for Singapore’s famous One Rochester and One Twenty Six.
She also won a Cocoa Barry Lenotre Scholarship announced during the World Gourmet Summit 2008.
Now back in her hometown of Jakarta, KC is the brainchild behind Union Bakery, as a pastry chef- owner of Union Brasserie, an American brasserie with a twist at the prestigious Plaza Senayan courtyard (est 2011) Pondok Indah Street Gallery (est 2013) Union Deli Grand Indonesia (est 2014) in Jakarta, Indonesia.  One of KC original creation the Union Red velvet has a strong cult following that continues until today
KC also runs the pastry department of  AMKC Private Dining (est 2009), alongside Chef Adhika Maxi, where they cater to the city’s top-tier entrepreneurs, celebrities, socialites and passionate foodies.
In 2015 she created a new line of chic dessert in a cup concept CARLOTTA SWEETS that does pop ups in various locations in Jakarta
Her latest project is AMKC ATELIER, Plaza Indonesia (est 2016) Pastry Chef Karen Carlotta twists familiar local desserts using quality ingredients and honed techniques. She has changed the face of Jakarta’s patisserie scene with her innovative creations, combining signature Indonesian desserts and gourmet confectionaries. Creations such as the Es Teler and Martabak Cakes are testaments to her sensitivity in our longing for the familiar.