Chef Collaboration

Katy Sparks

Katy Sparks

Katy Sparks

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen, (Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens.  As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious.

Chef Sparks’ cuisine has always relied on fresh, seasonal ingredients but recently her cooking has reached a higher expression of the health- supportive nature of whole, unprocessed foods.  She is an avid researcher and taster and has uncovered many exciting, health promoting flavors to incorporate into her cuisine. 

Her clients have ranged from restaurant start-ups to corporate dining services to nationally recognized retail food shops.  She is regularly featured in the food press and maintains strong ties to the national food media.

A summa cum laude graduate from the prestigious culinary program at Johnson and Wales University in 1986 Katy did further undergraduate work in music and languages at Middlebury College in Middlebury, Vermont.  Katy lives with her family in Brooklyn, New York where she regularly finds inspiration in the burgeoning artisanal food scene.

Please learn more about Katy Sparks Culinary Consulting by clicking below.

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Katy Sparks's recipe

Turkey Ricotta Meatballs and Whole Wheat Penne Pasta

Turkey Ricotta Meatballs and Whole Wheat Penne Pasta

w/ Blistered Tomato and Veggie Marinara

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Farro Risotto with Wild Mushrooms

Farro Risotto with Wild Mushrooms

w/ Corn Relish, Scallions and Beet Greens

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Red Curry Coconut Shrimp

Red Curry Coconut Shrimp

w/ Brown Basmati Rice and Summer Vegetables, Spiced Cashews

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Grilled Pork Tenderloin

Grilled Pork Tenderloin

w/ Apricot-Blackberry Relish, Walnut Quinoa and Spinach

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Beef Bolognese on Polenta

Beef Bolognese on Polenta

w/ Herbed Ricotta

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Grilled Chicken Breast

Grilled Chicken Breast

w/ Sweet Corn, Mushrooms, Snap Peas and Beet Greens

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Whole Wheat Fusilli with a Roasted Pepper Tomato Sauce

Whole Wheat Fusilli with a Roasted Pepper Tomato Sauce

w/ Local Corn, Basil and Cheese

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Maple and Rosemary Turkey Breast

Maple and Rosemary Turkey Breast

w/ Coconut Basmati Rice and Green Beans

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Chicken Fricassee

Chicken Fricassee

w/ Spring Vegetable Garnish, Rosemary Roasted New Potatoes and Preserved Meyer Lemons

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Testimonials

Testimonials