Catalina Carrion-Kozak is a well-rounded, passionate chef currently living in Austin, Texas. Born to a Venezuelan mother and a Polish father, Catalina was raised around many styles of cuisine, starting at a very early age.
Growing up, she experienced farm-to-table cooking on her family farm located in the mountains of Colorado. From raising chickens and cows, to growing vegetables and making cheese with her father, there was never a dull moment at home or in the kitchen.
In 2013, Catalina graduated from Auguste Escoffier School of Culinary Arts in Boulder, Colorado, and ventured out to explore the world of cuisine. Her passion for travel and cooking took her to many countries, including Austria, Poland, Italy, Spain, France, Germany, Colombia, Costa Rica, and Puerto Rico. Through these travels, she gained a wealth of knowledge about international cuisine and flavors.
As a sous chef now at Store House in Bastrop, Texas, Catalina uses playful ingredients to tickle the taste buds and the senses. She believes in the importance of supporting local farmers, connecting to your food through knowing where the ingredients come from, and feeding your soul.
“When you eat my food, I want it to obviously be delicious, but also a moment of stillness and nourishment.”