I have been the General Manager & Corporate Chef of Kathy G and Company over the past four years. I have worked in the industry for about seventeen years. I began my culinary career with my parent’s business, Kathy G. & Co, while attending high school and college. After my college years, I worked for Frank Stitt at Highland’s Bar & Grill for about a year. I left Highland’s to work with Chris Hastings at the Hot and Hot for a year. In 1996, I left Birmingham to attend Scottsdale Culinary School in Arizona. I spent two years in Scottsdale attending school and working for various resorts. I moved to Napa Valley, CA to work for a local French restaurant called, Pinot Blanc. I lived and worked in Napa Valley for about three years. I returned to Birmingham in 2001 and started to work for my parents at our off-premise kitchen for a year. Over the past seventeen years I have worked with every department of the Catering Company from our previous venues, to the Gardens Café restaurant at the Birmingham Botanical Gardens and at our main commissary for all off premise production.
The catering company is very involved with many national and international organizations. Our belief in the catering operation is that a client should receive a five star meal and experience at an off site location. The catering company and myself take great pride in presenting great food that taste as good as it looks for all events large and small. As a company we participate in Taste of the Nation, Star Chefs, and the Pepper Place Farmers’ Market.
I live in Southside. I love returning to Birmingham and working for
Kathy G. & Co. I am glad that I have had the opportunity to travel and work over the past ten years. I am looking forward to the next ten-year culinary adventure.