Though she started out staffing the front of the house of many San Francisco restaurants, Maura Kilpatrick has found herself behind the scenes, side by side with some of Boston’s most noted chefs.
While in San Francisco, Kilpatrick attended the California Culinary Academy receiving a graduate certificate in baking. Upon her return home to Boston, she worked for Lydia Shire, opening the bakery at Pignoli. Once Pignoli was up and running, Maura opened 8 Holyoke, with Ana Sortun and Moncef Medeb. Local publications took note.
Kilpatrick hit her stride working with Rene Becker, owner of High-Rise Bread Company and Hi-Rise Pie Company. In addition to taking charge of all baking operations, she was a key player in the opening and launching of both bakeries. Kilpatrick has made the rounds at Boston restaurants. She opened the new Harvest and worked alongside award-winning Chef Rene Michelena at La Bettolla.
Reuniting with Ana Sortun, Kilpatrick is now the Pastry Chef at Oleana, where she developed the dessert concept months in advance of opening, receiving glowing reviews from all the local newspapers and magazines.
Oleana’s tremendous success spawned another Kilpatrick/Sortun collaboration; in the spring of 2008, Cambridge welcomed Sofra, a Middle Eastern bakery and café, with a menu inspired by the cuisine of Turkey, Lebanon and Greece. The name, which comes from an ancient Arabic word meaning dining table, picnic, or kilim, is also a synonym for generosity and hospitality both of which Kilpatrick has in spades.