Chef Catherine trained at the Institut Villa Pierrefeu in Switzerland and the California Culinary Academy in San Francisco. Early in her career, she worked with renowned chefs at Farallon and Tartine Bakery in the Bay Area.  After relocating to Houston, she spent 12 ½ years as Pastry Chef at The Houstonian Hotel, Club & Spa, where she earned My Table magazine’s Pastry Chef of the Year award in 2008.

To continually refine her skills, Catherine completed advanced courses at The French Pastry School in Chicago and L’Ecole Valrhona in Brooklyn, New York, and Tain-l’Hermitage, France.  In January 2013, she attended the Coupe du Monde Pastry Competition in Lyon, France, as a guest of Valrhona.  Catherine also joined an elite group of U.S. Pastry Chefs at L’Ecole Valrhona in Tokyo, Japan.

In 2020, she launched Chef Catherine and now offers her pastries at the Bayou City Farmers Market, Cedar Street Cafe in Bellaire, Coffee Trends in Meyerland, and Fusion Eats in Montrose.  She is known for her Lemon Cookies, Gluten-Free Granola, and Valrhona Chocolate Brownies.  She has also partnered with JOUD, a Medjool date company celebrated for its date butter.