I think what we should be doing in this industry is empowering women and helping support them in any way to make them successful."
Kate Rousset is no stranger to the kitchen. Growing up in Louisiana, she was fortunate to have parents who had a passion for cooking. From a young age, she was taught skills in the kitchen and even recalls the first time she made hollandaise sauce with her father as a kid. That love of food early on nurtured Kate’s curiosity about a career in culinary and serves as the foundation for the type of chef she is today.
At the start of her career, Kate worked with seafood as a fishmonger at Whole Foods, learning about seafood and getting great exposure to sustainable practices and a world of fresh ingredients. This only inspired Kate to lean into her desire to work in kitchens. Soon after, she transitioned into becoming a line cook at Hillside Farmacy, a Texas Historical Landmark and beloved local eatery in Austin, Texas.
After working her way up to sous chef at Hillside, she began helping out at Eden East, a well-known and popular localized dining experience by chef Sonya Cote and part of the Eden Restaurant Group. In 2019, she opened her passion program, Bacchus and Brown, a New Orleans-inspired restaurant. While that business did not last due to the pandemic, she was thrilled to join another Eden Restaurant Group experience as chef de cuisine at Store House Market & Eatery.
There, she has been able to expand her culinary creations while partnering with local farmers to bring only the freshest ingredients to the table. Plus, she is always ready to share her favorite gumbo recipe with anyone who wants a taste of New Orleans.
When Kate isn’t working, she likes to spend time with her wife and four dogs. She and her wife love to swim, spend time outdoors, and of course, cook together.