Chef Kat (Katherine) comes from a family of culinarians. Born to a mother of Mexican and German descent and an Eastern European father, she grew up in a southern household rich in worldwide cuisine. Her mother used to cut recipes out of Gourmet magazine and tape them to the kitchen cabinet, every night it was required for the family to sit down to a home-cooked dinner.
Kat has been in the culinary/hospitality world for close to 25 years. After graduating from Le Cordon Bleu Culinary School, she became the executive chef of a vegetarian café and market. From the get-go she has strived to cook with whole foods – clean, natural, free from pesticides, and makes a point to support local farms as much as possible. Kat also has a certification in Nutrition through the National Restaurant Association, and has taken several courses post graduation through eCornell. She lives by “Let food be thy medicine and medicine be thy food.”
In her spare time Kat enjoys cooking, networking at local farmers markets, working on her food truck, and checking out local trends in the restaurant world. She is thrilled that the natural food movement is becoming mainstream and that people are switching to more veggie-centric, plant-based lifestyles. Armed with an upbringing from her multicultural grandparents, her favorite cuisines are Latin and Mediterranean.
Education and Credentials
- Le Cordon Bleu Culinary School
- Certification in Nutrition through the National Restaurant Association