About Chef Katie


Chef Katie grew up in Johnson City, TN. After graduating from the The University of Georgia, she moved to Ketchum, Idaho, where she honed her skills as a ski bum, did some world traveling,  and realized her calling to become a professional cook.  In June of 2000, she enrolled in The New England Culinary Institute of Vermont, where she met her husband, Kirk.


After internships at The Boulders Resort in Arizona, and F. Scott’s in Nashville, Kirk, and Katie opened Sugarsnap, LLC, a farm to table take out restaurant and full service catering company in Burlington, VT.  After five years and two babies, they decided to sell their share to business partner, Abbey Duke.

Chef Katie has been cooking professionally in restaurants, catering, and prepared foods for 17 years.  Her true passion is helping people reach their health goals and overcome illness through diet, nutrition, and eating well. She, husband Kirk and children, Will and Lidia, reside in Asheville, NC, where Kirk is a Chef at The Biltmore Estate, and Katie works as a personal chef.


About This Blog

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This is a blog about creating low calorie, heart healthy, clean food from scratch for the whole family. Features include tips and day to day recipes that fit into a healthy lifestyle, as well as made from scratch, healthy meals and snacks for kids.  Lastly, there are indulgence recipes and restaurants for splurging because a girl’s gotta live, right?  So live happy and healthy!

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1 Response to About

  1. Audrey Livingston says:


    I’m wondering if you are the person who makes a wonderful salad dressing simply called “Maple Dressing.”

    I’m addicted to it and would love to purchase some!

    I bought it at Hildene in Manchester, VT, but they do not have it at the moment. Actually, the person I spoke with there hasn’t seen it in some time.

    Thank you so much.

    Audrey Livingston

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