Hi, I’m Katherine
I grew up in the state of Wyoming just outside Yellowstone National Park, where with it’s wide open spaces and mountains gave me the foundation for a respect and love of nature. From mushroom hunting to processing our own game growing up my ethos in cooking developed so that I am passionate about searching out the most sustainable local ingredients for my creations.
I first got into cooking with my grandmother, who I would say was the queen of cookies. She is definitely due some credit for my keen interest in baking. Aside from baking though, I remember the first dish she ever taught me was called ‘Hot Turkey Salad’ which is a ridiculously tasty way to use up leftover turkey. It’s been years since I’ve had that dish, but the flavour memory is so strong that it is like I’ve just had it for dinner. I hope to create these same kind of flavour memories for others.
Since then, I started my career by flipping burgers in a National Park’s marina, helped with catering events and dinner parties, and worked for 4 years as the sole chef on luxury yachts in various locales. Most recently I have worked cooking and cleaning in private households for VHNW and UHNW individuals. Working in various kitchens/galleys from the tiniest postage stamp of a galley to the biggest most well equipped home kitchens has given me the skills to adapt to any workspace.
My adventures traveling, experiencing and learning about different cultures from Caribbean and Latin American to Mediterranean and Middle Eastern have inspired my cooking. During my time in Italy I fell in love with the long social dinners they put on with multiple courses, fresh breads, fresh pastas, tomatoes at the peak of ripeness, and the finest of olive oils and balsamic. I have also been working to perfect my artisan pizza crust because who doesn’t love a pizza night? In my years living and traveling in the Caribbean I found the spices to be tantalising and the access to fresh seafood was a treat. On my trip to Japan I found new flavours that have since enamoured my taste buds with their umami hit. One of my greatest joys is to play with all of these flavours; creating both fusion and more traditional dishes. As a self-taught chef I am always on the lookout for new opportunities, skills, and ideas I can learn to enhance my cookery.
One of my favourite aspects of cooking in the capacity that I have is menu planning. I enjoy working with clients to tailor a menu to their wants and needs. In my career I have cooked for all manner of dietary requirements from serious food allergies and ailments such as shellfish allergies and coeliacs disease to lifestyle choices like vegan and vegetarian/pescatarian. Due to my experience and training with these requirements I am extremely thorough when it comes to sourcing safe ingredients and preventing cross contamination. It is my goal to ensure you have the best dining experience possible whether you have these requirements or not.
Whether you are looking for a good old fashioned barbecue or a multi-course international dining experience contact me so we can get started tailoring your event to your liking.