Katherine Dignan

I am passionate about gourmet vegetarian and seafood cooking and all things super healthy. God gave us the ability to create so why not take all his amazing edibles and create something really yummy? I am a trained chef in both Japanese and French cuisine. I spent a year studying at a cooking school in Tokyo and then three months in Paris at the Ritz Hotel. I worked in restaurants in Tokyo, ran my own catering company, and was marketing director for the Parisian food emporium, Fauchon in London. I am a published author, having written a culinary dictionary so that Japanese people can read an English cookbook. I became serious about vegetarian cooking in 2000 and now cook almost exclusively vegetarian cuisine for my family and friends. (Every once in a while I may throw in a seafood dish but never meat.) Along with other spiritual practices, my family has decided that vegetarian eating best supports a healthy and spiritually-connected lifestyle. I have a fabulous Australian husband and two sons. We love experimenting in the kitchen and sharing our new discoveries. Food is a way to bring people together and we love doing just that.

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Katherine Dignan