At 23, Katie made the decision to leave a career in finance to follow her passion for food, starting at a Borough Market fishmonger where she became lightning fast at shucking oysters. Wanting to catch up with other chefs who had already been cooking for years, she moved to Paris to train at Le Cordon Bleu, completing both patisserie and cuisine diplomas. Since then, she has worked in some of the UK’s most respected kitchens, including a stage at Moor Hall. She is currently working as a demi chef de partie at Le Manoir aux Quat’Saisons.

Global inspiration

Katie’s family wasn’t particularly into cooking; her dad’s Thursday special was sausages and mash. What shaped her more, however, was their love of travel. From tasting fragrant spices in Sri Lanka to eating the best lamb of her life in New Zealand, food experiences abroad left a lasting impression. Those global flavours are what she enjoys eating most, and they continue to inspire and influence her cooking today.

Creative drive

Katie invests most of her free time and money into travelling and eating out. Whether it’s street food stalls or fine dining restaurants, she often plans trips around food experiences. Immersing herself in new places and flavours is one of the best ways to spark inspiration, and it’s something she embraces whenever she can.

She loves that cooking allows her to create something that makes people happy. A dish can completely change someone’s day, and the idea that her food might leave a lasting memory is hugely motivating. The creative process excites her, exploring endless possibilities, then bringing an idea to life in a way that is unique and personal.

Competition journey

National Chef of the Year is one of the UK’s most respected competitions, and entering felt like the right step as Katie thinks about her future career. It offers a chance to gain credibility, respect, and recognition as she takes the next step forward.

Originally, she had planned to enter the Young National Chef of the Year but realised she was just outside the age bracket. That led her to take a chance on the main competition instead. Initially, she was hesitant, but after reading the brief she knew this was the year for her to go for it.

Katie was on the backup prep section during lunch service when her landlady called to say a bottle of champagne had been delivered with a card announcing she was through to the final. She was ecstatic, but with everyone else in the middle of service, she celebrated quietly. That was until the kitchen porter spotted her smiling at her phone and asked what had happened.

Resilience & vision

Starting her career later than most chefs meant Katie had less experience compared to many of her peers. Adjusting to the lifestyle of hospitality was also a big challenge, especially giving up evenings and weekends which she’d once taken for granted. At first, it was tough, but now she can’t imagine life any other way. It taught her resilience, discipline, and that passion makes the sacrifices worthwhile.

Her advice to young chefs aspiring to reach this level is to listen well, practise what they’re not good at, work clean, stay organised, and focus on mastering the basics as they’re the foundation of everything.

Winning the title of National Chef of the Year would mean everything to Katie. It would be an incredible validation of the hard work she’s put in and a huge step forward in her career. It would be an absolute honour to join the legacy of chefs who have held the title before her.

Final menu

For her starter, Katie is reimagining the classic Lobster à l’Américaine. Traditionally built on a rich tomato cream sauce, she’s kept the French techniques but layered in a Goan curry base and spices to create a dish that’s vibrant, aromatic and full of depth.

Her main course takes inspiration from Tournedos Rossini. Having just returned from a trip to Thailand when she read the brief, she wanted to weave those bold, bright flavours into this autumnal French classic.

For dessert, she is presenting a chocolate tart inspired by Poire Belle Hélène. Early October is when pears are at their peak, and paired with Valrhona chocolate, it becomes one of her favourite flavour combinations. There will be an underlying hint of cardamom throughout the dish to complement both the pear and the chocolate. It felt like the perfect way to close the menu as it’s seasonal, elegant, and indulgent.

Personal life

Outside the kitchen, Katie is a keen long-distance runner and often spends her days off covering half-marathon distances or more. After the competition, she plans to begin training for her first ultra-marathon. She also loves collecting cookbooks, reading them cover to cover, and recreating the recipes at home as a way of continually learning and staying inspired.