This week’s featured guest on Chef’s Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders – find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market



“I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom’s kitchen – the center of the house.” [05:00]


“I learned that you don’t have to be a food service to run a restaurant.” [17:00]


“The first decision you make is important – but not fatal by any means.” [22:00]


“My cooking is very personal. I’m not trying to cater to people’s needs.” [33:00]


–Katy Sparks on Chef’s Story