Katy is more than a private chef—she’s a food anthropologist, sustainable food studies professional, and passionate guide to the healing power of food.

Her journey has taken her from studying ancient medicinal eating traditions to exploring modern sustainable food systems around the globe. A graduate with Honors from the prestigious Culinary Institute of America, Katy earned her BA in Applied Food Studies after leading a complex sustainability project that gave the school the tools to significantly reduced the CIA’s kitchen food waste.

Her thirst for learning about food didn’t stop there. In Calgary, Alberta, she studied under an Ayurvedic doctor, diving deep into the art of Ayurvedic alchemy and “spicelogy.” She went on to earn her 200-hour YA yoga certification with Mynah School of Yoga, followed by specialized training in Ayurvedic movement and Brain Longevity practices—bridging the gap between nourishment of the body and nourishment of the mind.

Most recently, Katy became certified in Hazard Analysis for Critical Control Points (HACCP), enabling her to help food businesses integrate health, safety, and sustainability into their operations without sacrificing efficiency or profitability.

Today, Katy weaves this rich tapestry of knowledge into her work—developing personalized nourishment plans, medicinal food formulas, healing recipes, and streamlined operational systems. Whether leading vibrant group cooking classes, intimate virtual coaching sessions, or hands-on demonstrations, she inspires people to reclaim their health, reconnect with nature’s wisdom, and create thriving, sustainable communities.

Her mission is simple but powerful: to guide others toward living whole, natural, and deeply healthy lives.