Katy Sparks is an award-winning chef and author who specializes in local, sustainable food sourcing and nutrient-dense, delicious and healthy menu and recipe creations. She helps clients realize the food businesses of their dreams from conception through to execution. She also works with existing businesses to revitalize their menus, energize their staff and promote increased profitability through responsible and healthy food practices.
Hailing from a Vermont farm, raising pastured beef and chickens and foraging for wild things, Katy has devoted herself to sourcing only local, sustainable and nutrient-rich foods. Her restaurant career includes the legendary Quilted Giraffe, helping to open Bobby Flay’s Mesa Grill, the role of Executive Chef of Quilty’s in Soho in 1996 where she was dubbed Food and Wine Best New Chef, 1998, and Wine Spectator Rising Star Chef, 1998 and playing a crucial role in the reopening of the historic Tavern on the Green restaurant in Central Park. She is busy running her consultancy from Woodstock NY and is working on a followup book to her popular “Sparks in the Kitchen” focused on seasonal healthy recipes.