Cathy’s love for making delicious food started while binge-watching Julia Child’s public cooking show at age seven. It stayed with her through college, and after completing a pre-law degree at U.C. Davis, she knew she had to swap the business suit for a chef coat. She spent the next few years working in restaurants, cafes, and taking any course work she could afford from The California Culinary Academy in San Francisco.
Cathy started a catering business in 1990 inspired completely by simple, fresh, local, seasonal ingredients prepared in a way that enhanced what the earth had already provided. Nothing processed, ever – unless it’s her garden pickles in a hot water bath. She’s held on to that philosophy and is entirely committed to supporting California farmers and ranchers, carefully inspecting each to be sure she’s providing the cleanest, most eco-friendly food to the people. Her ingredient partners are all as serious as she is about protecting our ecosystems and fixing a broken food industry.
Chef Cathy is the soul of the kitchen at Eilo’s Kitchen.