A lifelong cook and lover of all things related to food, Kate received her formal training in culinary arts and hospitality from UC Santa Cruz and through on-the-job training at a variety of restaurants in a variety of roles. A move to Maine led her to a position as chef and produce buyer at the Keeper’s House Inn on Isle Au Haut where she received acclaim for her expertly prepared foods and beautiful presentation. In 2007 Kate and her husband opened the Black Dinah Chocolatiers, an artisanal chocolaterie on Isle Au Haut. An often featured business in well known magazines, Kate and her husband’s unusual island-based business model has served as an inspiration and example for other entrepreneurs in remote locations. Kate published her first book in 2011, Desserted: Recipes and Tales from an Island Chocolatier, chosen by Food & Wine Magazine for their annual Best of the Best publication as one of the top 25 cookbooks of the year. Kate was also recently named to Dessert Professional’s list of the top ten chocolatiers in North America.