Kathy Segers

 Chef Kathy fell in love with baking as a little girl sitting on the counter stool in her grandmother’s kitchen. Kathy’s grandmother was a wedding cake designer and instilled in her a love for baking and an entrepreneurial spirit. In elementary school, Kathy was her taste-tester, and in high school she worked as her cake deliverer. 

Today, Chef Kathy has worked in the world's top baking and pastry institutions including The International Culinary Center (formally The French Culinary Institute) in New York City and California Culinary Academy in San Francisco. Chef Kathy worked in Napa Valley at La Toque for Chef Ken Frank and Cindy’s Back Street Kitchen for Chef Cindy Pawlcyn. She was awarded a scholarship through Women’s Chefs and Restaurateurs, continuing her training in Burgundy, France, attending the La Varenne trainee program under Chef and cookbook author, Anne Willan. There she received the La Varenne Certificate. Chef Kathy also worked and taught culinary classes at Seasons of Provence Cooking School at Mas de Cornud, in St-Remy-de-Provence, France for Chef Nito Carpita. She has styled food for video and photography and tested recipes for clients including Time Inc. Food Studio’s Southern Living Magazine and Cooking Light Magazine. 

She is a Certified Executive Pastry Chef and a Certified Culinary Educator with the American Culinary Federation. Chef Kathy is a member of Les Dames d'Escoffier of Nashville, TN. Her twenty years as a pastry chef, fifteen years as an instructor, and experience scaling a baking company in San Francisco gives her a unique understanding of what customers want and how to run an operation that provides it. Chef Kathy brings the professional caliber of top tier French baking institutions, and the warm nostalgia of tasting and learning in her grandmother’s kitchen into her very own creations. 

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