Chef Kat grew up in Nanjing, China, where she learned to make traditional noodles and bao side by side with her two grandmothers. Kat’s career began with culinary school at Le Cordon Bleu, where she honed the skills which would pave the way for her to serve as Chef De Partee for The Ritz Carlton and the JW Marriott Los Angeles at LA LIVE, Sous Chef for Café Pinot, and Chef de Cuisine at Roots & Rye in San Jose.