About Kathryn

eating oysters
Delicious briny oysters are great examples of terroir.

Taste of Place is the realization of a long-term aspiration to combine Kathryn’s  love of food and travel.  The venture, itself  an adventure,  is based on 10+ years of experience in the hospitality industry and travels near and far.  Kathryn has worked in restaurant kitchens from Atlanta, Georgia to Verona, Italy.  On her travels she collects cookbooks which  serve as inspiration on how to play with local market finds.  She has tourism management and event experience, including  two years as the President of Slow Food DC, which fueled the passion for spreading the pleasure and responsibility of good food even more. There is power in our food choices.

Kathryn’s least favorite question is “What’s your favorite thing to cook?”  because there is always something new to try and it depends on the season and mood.

in garden
Garden Explorations

Kathryn holds a Culinary Arts degree, a Bachelor Business Administration from the University of Georgia, and a Master’s Degree in Sustainable Tourism Development from The George Washington University.  She learned first-hand from award-winning Crete’s Culinary Sanctuaries and volunteering at a sustainable tourism project in the Abruzzo region of Italy.

Kathryn is a licensed Food Handler and DC Tour Guide as well as an  active member of the International Culinary Tourism Association and Slow Food.

“Come gather around the table with me!”

Culinary Adventures: Exploring local tastes to preserve food heritage and regional traditions.

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