Katie Roe

Chef

(she/her)

Chef Katie has always loved cooking and sharing that enthusiasm with others. She first attended culinary school and then Northern Arizona University, where she got her B.S. in Hotel and Restaurant Management. She then spent the next 15 years working in fine dining restaurants as a Sous Chef and then as an Executive Chef in restaurants from Flagstaff to Portland. In these restaurants, Chef Katie learned the importance of connection to and stewardship of the land, as well as the crucial role chefs play in working with local farmers, ranchers, and producers. Her passion for local, hyper-seasonal, nourishing, and vegetable-forward cooking has always been what led her path. Chef Katie's cooking style draws inspiration from a wide variety of food cultures, and she specializes in gluten-free cooking and baking. When she’s not cooking, she also works on organic vegetable farms, hangs out with her dog, crochets, weight lifts, rides bikes, and reads books.