Katie is the founder & Executive Chef of Green Sage Catering. She graduated with Honors from L’Academie Du Cuisine and has been working in the Restaurant industry for over 15 years. She continued her education under the guidance of Chef Tony Chittum at Vermillion Restaurant in Old Town, Alexandria and working her way up to Sous Chef. Katie loved experimenting with different cuisines and learning about local and sustainable ingredients.
In 2010, Katie won a scholarship through the WRC to work in a small Auberge with an award winning Chef in a small village in Southern France near the Pyrenees. Honing traditional French techniques with a unique farm to table background, the experience allowed her to develop traditional ways of cooking even further. In addition, Katie later worked at the Corcoran Gallery of Art as an Event Manager. She is an avid environmentalist and lover of the arts; Katie has also trained on wholesale farms and overseas in New Zealand and Australia.