Kate began her cooking career at the Club Car Restaurant on Nantucket Island working for Master Chef; Michael Shannon; and Executive Chef; Tom Proch. She quickly climbed the ranks to Garde Mange preparing salads and desserts. After moving to Boston, Kate sharpened her skills at Boston University’s Culinary Arts Program which concluded with a $1000 per plate dinner for guest of honor; Julia Child; hosted by Jacques Pepin & Jean-Claude Szurdak. The dinner was hosted in Julia Child’s Cambridge home and included 20 of her closest friends. She went on to cook at the finest South End establishments including Icarus, Truc & Barbara Lynch’s B&G Oysters, the latter of which she was chosen to be among the first kitchen team when it launched in 2003. Kate expanded her repertoire by joining the team at La Fete Catering in 2005. The excitement and constant change that catering provides continues to fill her soul. Her love of fine cuisine and creating dishes that inspire even the pickiest diners are the pillars of Kate’s Table.