Kathleen’s career began early on as an official taster for her father’s extensive holiday menus. It was here, in the warm kitchen of her home, that Kathleen’s interest in food and taste for the culinary arts began. From this early beginning, Kathleen has gotten most of her experience “in the trenches,” from owning and operating her own culinary expeditions to work with top-notch, well-respected chefs. Currently, Kathleen is the Sous Chef at Beringer Vineyards.
Her first challenge was as co-owner of Bogart’s Yogurt Café, in Capitola, California. Kathleen ran and operated the café for four years before getting into direct food service as co-owner of Napa River Food Company, a savory cracker company. She was also involved with Valley Foods Company, a gourmet food distribution service.
In l979, Kathleen launched the nighttime menu at El Diner, the famous Diner in Yountville, Ca. During this time, she learned from the esteemed Mexican chef and cookbook author, Diane Kennedy, as well as Ken Hom and Barbara Tropp, both chef’s and authors. With an enthusiasm to learn and enrich her knowledge about the culinary experience, Kathleen’s next stop was at the doorsteps of several wineries. She dived in head first, holding down three jobs-at Mondavi’s Great chef program(cooking meals for the cook’s and staff), as a Chef liaison for Trefethen Cooking Schools, and as a caterer for herself and Sarah Scott Catering Co., and 5 yr. as Sous Chef for the renowned Madeleine Kamman for The School for American Chefs. Luckily for Beringer, Kathleen was soon lured away into a full time commitment to Beringer Vineyards, where she has been ever since. In this time she has worked alongside Beringer’s Executive Chefs, Jerry Comfort, Gary Danko, Pat Windisch, Doug Weldon and David Frakes. And many of the guessed chefs Julie Childs, Brad Ogden, Charlie Trotter, and Lidia Bastianich to mention a few.
Over her years spent in the Bay Area, Kathleen admits to “cooking around as a sort of a culinary call girl,” landing in such prominent kitchens as Greens in San Francisco, The French Laundry in Yountville, and Meadowoods Country Club and Resort in St Helena. Her food and wine background also took her as a traveling guest chef for Beringer vineyards to restaurants such as Window’s on the World, 95th Club in the Hancock Bld., Beverly Hills Hilton and more.
Finally, as if she didn’t have enough on her plate (literally!), she dabbled in radio with a half-hour show once a week called “What’s Cooking in the Napa Valley.”
In her spare time, Kathleen does volunteer work with handicapped adults, mentors young adults, gardens, loves to cook (go figure) for her family and friends.
