Chef | Author | Restaurateur



My story.

Katerina’s creative food journey started unconventionally.

Born in Germany in 1990 to Greek parents she opened her first restaurant with her mother and sister at the age of 16, where they created a home cooked mediterranean based menu. Diving into the food business at such a young age she quickly realised what it takes to run a successful food business: hard work, consistency, a clear menu and honest, good produce.

While working full time in their restaurant at night she got her graduate degree in Political Science and Book Science, as well as working as a freelance writer and food columnist for German Newspapers.

In 2012 she took on the challenge of writing her first cookbook ‘Kats Studentenküche’ (Kats Student Kitchen) with Dorling Kindersley Publishing. Two years later she followed it up with ‘Kats Start up Küche’ and again in 2016 with ‘Kats Lunchbox’, which was also translated into both English and Portuguese.

In 2016 she went to live in Paris to follow her dream to refine her craft and learn from the prestigious French chefs at the cooking school Le Cordon Bleu, where she received her Basic Cuisine Certificate in classic french cuisine with honours.

Back in Germany she opened Kats Küche - a Breakfast, Brunch and Dinner restaurant. Her vision was to bring everything she had seen in her travels to the US and across Europe into a single menu. Kats Küche grew quickly into a hotspot throughout the state which was consistently booked out.

In 2018 her latest cookbook was published: Kats Last Minute Küche, where she culminated her experience from Paris and her talent to create recipes, into a modern, unique every day cook book.

At the end of 2018, she moved to Portland Oregon to live with her husband and start the next chapter of her career in food.

Katerina’s way of cooking shows a way back to the roots. Back to good, honest ingredients. An every day cuisine which proves that healthy cooking is not a privilege, but can also be an indulgence.



2018 – Present | Poa Café, Portland OR

Kitchen Manager and Chef


2014 – 2018 | Käts Küche, Nürnberg

Founding Head Chef and Restaurant Manager of Käts Küche at the Concept Store Erlebe Wigner in Nürnberg.


2011 – Present | Author at DK

Dorling Kindersley Publishing, Munich | Author, Chef and Food Stylist


2012 – 2017 | Book Tours + live cooking events

‘Dinner with Kät’ Pop up restaurant, Freelance events and catering - in more than 20 Cities (Berlin, Vienna, Hamburg, Munich etc..).

2015 – 2017  | Teaching Cooking Classes + Live Demonstrations

Kochschule Tavola, Ulm, Leuenhagen & Paris, Hannnover  

2010 – 2014 | Nürnberger Nachrichten Newspaper, Nürnberg       

Freelance Writer for the daily Newspaper Nürnberger Nachrichten

Writing, photography and recipe creation for cooking column “Käts Studentenfutter“


2012 (8 months) | Süddeutsche Zeitung Newspaper, Munich

Freelance Writer for the daily Newspaper Süddeutsche Zeitung

2007 – 2014 | Konstantina Restaurant, Nürnberg | Head chef


 2016 | Le Cordon Blue, Paris

Basic Cuisine Certificate – Magna Cum Laude Distinction | Traditional French cuisine, level 2 award in food safety

2009 – 2014 | Friedrich-Alexander University, Erlangen-Nürnberg             

MA (Hons) Master of Arts - Book Science | Publishing Industry, Marketing, Licensing & Distribution, E-Books

BA (Hons) Bachelor of Arts - Political Science | Political Philosophy, Political Systems, International Relations and Book Science


10+ years of professional cooking experience

Menu and food concept creation

Recipe writing

Kitchen Management

Employee training

Journalism and creative writing


English (Fluent)

Greek (Fluent – mother tongue)

German (Fluent – mother tongue)