ABOUT KATE
KATE Meinck is an award-winning chef with international experience whose creative approach in the kitchen banishes all preconceptions about vegetarian cooking.
A qualified chef for more than 20 years, Kate has international experience and specialises in the professional preparation of vegetarian and vegan food.
Taste, interesting ingredients and the health aspect of every dish are vitally important to Kate and everything she prepares has two essential ingredients – soul and integrity.
Her food style is definitely not “mung bean vegetarian” – it is mid-range gourmet vegetarian, offering taste with depth of flavour, that leaves a very satisfying feeling.
For Kate, fresh, quality foods are the key to great food and her recipes are inspiring and simple with few processed ingredients. She is constantly experimenting with ingredients and recipes and prefers organics and locally grown food for nutritional purposes.
Kate’s passion for food began when she was just 9 years old. She would quiz her older brother, an apprentice chef, about what he had learnt and then set about creating her own self-styled versions
At 17 Kate began her formal training in the kitchen of a Melbourne hospital, where an astute chef spotted her natural talent and advised a change in direction. She spent the rest of her apprenticeship working in leading hotels and restaurants, developing the precision and discipline required to become an accomplished chef.
By the time she was 25, Kate was feeling stifled in the restaurant environment. After so many years learning and cooking for others, she was bursting with ideas and energy and craved the chance to explore her own style and create the kind of dishes for her customers that she would enjoy herself.
Kate’s culinary journey took her to Europe, where cooking in chalets and private estates in various countries inspired the development of her own distinctive style of food.
Returning to Australia, she worked at Parliament House in Melbourne before launching her own business running cooking classes and courses to share her love of fresh, healthy foods and offer innovative vegetarian and vegan recipes.
At her new venue, the CVR, Kate has been able to fully express her love and unique understanding of food. Unlimited by the constraints of working in someone else’s kitchen, she is free to experiment with new recipes, flavours and ingredients, with stunning results. Grounded in the simplicity of natural food, Kate’s dishes are brought to life with careful attention to detail, creating delicious dishes that are sheer joy to taste.
