Celebrated Chef Comes into her Own as Key Culinary Influencer

Celebrated chef and cookbook author Katy Sparks has recently added to her resume the position of vice president of culinary research and development of Great Performances, the leading New York based catering and events company.

Having been named one of the "Ten Best New Chefs in America" by Food & Wine and "Rising Star Chef" by Wine Spectator and Restaurant Hospitality while at Quilty's (which closed in the wake of New York City's post 9 /11 economic difficulties) and, more recently, the author of Sparks in the Kitchen, Sparks is one of the nation's most high profile female chefs. She has been featured in The New York Times, Wall Street Journal, Real Simple, Vogue and countless other national publications and television shows.

The child of a legendary German literature professor at Middlebury College in Vermont who dabbled in cattle and chickens, Sparks gained an early appreciation for the bounty of the land and how that bounty translated to food on the table.

After graduating at the top of the class from Johnson & Wales in 1986, Sparks embarked on her cooking career in Seattle at Campagne, a noted Provencal style restaurant. In 1989, Sparks moved to New York to work as a line at Barry Wine's famous Quilted Giraffe. A year later, she met the person who would become her mentor and tremendously expand her culinary horizons, Bobby Flay. Although Sparks had little Southwestern experience, Flay offered her the position of executive sous chef at his soon-to-open Mesa Grill. Sparks integrated this new perspective with her classical training to create a style that was all Sparks. Consequently, when Flay opened Bolo, he named Sparks the executive chef of the Spanish inspired restaurant.

Sparks left Bolo in 1995 to open Quilty's, which had a very successful five year run before 9 /11. She also passed her time as culinary director at Balduccis, before taking on the role as vice president of culinary research and development at Great Performances.

It is easier not to classify the Sparks style. It is as varied and changing as the seasons of the year. Sparks feels that given the ethnic richness of New York, it would be sinful not to avail oneself of its culinary possibilities.