Katie Roe

Chef

(she/her)

Chef Katie’s love for cooking is rooted in a deep desire to nourish the body with healing, seasonal foods. After attending culinary school and earning her B.S. in Hotel and Restaurant Management from Northern Arizona University, she spent the next two decades honing her craft in fine dining kitchens in restaurants in Arizona, New York and Oregon.

She understands the importance of stewardship—of land, ingredients, and relationships. Her approach is holistic and intentional focusing on food that is both nutrient-dense and deeply satisfying. She draws from her own experience with how diet can be life changing for those with autoimmune, allergies and other gut issues. 

Chef Katie specializes in gluten-free cooking and baking, and her vegetable-forward dishes draw inspiration from diverse global food traditions with an emphasis on East and Southeast Asian, Mexican and Mediterranean flavors. She is deeply connected to the rhythms of the Pacific Northwest, she works closely with local farmers and producers to highlight the abundance of the region and bring people closer to the sources of their nourishment.