Katherine Randazzo


About Kat

Kat has been cooking professionally for 20 years, cutting her teeth at fine-dining institutions in Seattle and Manhattan before settling into the industry-changing Brooklyn food scene, where her voice and style solidified. Kat’s food is seasonally driven, unfussy, clean, well seasoned, and balanced with depth and soul.

Kat is equally comfortable teaching large groups or lovingly attending to the details of an intimate gathering. Her efficiency, professionalism, and cleanliness stem from her fine dining background, while her catering experience brings problem-solving and an ability to make delicious food in any setting. Kat’s confidence, gentle touch, and discrete presence make her ideally suited to personal cheffing in the private home, as well.

Perhaps most importantly, Kat is a mother of three, and cooking them healthy, delicious meals that take less than 20 minutes has been her primary task and passion for the last decade.

Quinoa Bowl with Glazed Beets, Avocado and Soft Poached Egg

Quinoa Bowl with Glazed Beets, Avocado and Soft Poached Egg


Special Events Chef - kat cooks food
Spring 2015 - Present

  • Menu design, consultation, cooking, and event organizing for a host of public and private clients. References available upon request

Food Stylist - Tastemade
April 2017 - present

  • Assist in prepping and preparing food for branded social media shoots for Tastemade

Private Chef - The Janeway Family
Nov. 2009 - April 2014

  • Private chef for intimate and large formal home gatherings

  • Designed menus and prepared impeccable service for meals ranging from small family occasions to large social gatherings

Instructor & Consultant- The Brooklyn Kitchen
Nov. 2009 - June 2015

  • Lead instructor and chef for urban farm to table kitchen lab

  • Taught classes monthly on knife skills, fresh pasta, meat roasting, egg cookery, date night multi course dinner parties

  • Private chef for intimate group cooking parties, work retreats and celebrations, as well as kids cooking classes

Sous Chef - Marlow & Sons and Diner
Oct. 2007 - Sept. 2008

  • Duties included creating daily specials, ordering, inventory, leading the line for service and managing kitchen staff

  • Happily worked at Marlow and Diner until I was 36 weeks pregnant with our first child

Sous Chef - Match Catering
Feb. 2002 - Sept. 2007

  • Sous chef responsible for ordering, managing staff, prepping and executing large corporate fine dining events

Line Cook - Gramercy Tavern
May 2002  - Feb. 2005

  • line cook at Danny Meyer’s fine dining restaurant, working directly under chef Tom Collichio

Sous Chef - Aquagrill
May 2003 - May 2004

  • Sous chef at Jeremy Marshall’s SoHo fine dining seafood restaurant

  • Duties included; managing staff, ordering, inventory, prepping specials, running service

Line Cook - Dahlia Kitchen
Fall 2001 - Winter 2003

  • Line cook at Tom Douglas’ fine dining restaurant

  • Cooked various station on the line; sauté, apps, garde mange, made family meal

Line Cook - Etta’s
Winter 2000 - Fall 2001

  • Line cook at Tom Douglas’ fine dining seafood restaurant

  • Cooked every station on the line; grill, sauté and garde mange


Seattle Culinary Academy - Associates, Culinary Arts

Fall 1999 - Spring 2001

Culinary school was a real get-out-of-it-what-you-put-into-it situation. Kat threw herself into it with every fiber of her being! Putting what she was learning in school into practice she took a job cooking at Etta’s full time, while attending culinary school full time. Her skills grew exponentially, largely due to the instruction given by senior cooks and chefs at Etta’s.

Holds a ServSafe Food Manager Certificate