Katrina Flores is sous chef at Tributary Restaurant in Marriott River Center, a management position overseeing seven restaurant outlets within two downtown hotels, consisting of 1,600 rooms. Prior to joining Marriott, Katrina spent four years as the Culinary and Wellness programs Specialist at the San Antonio Botanical Garden, where she planned and managed the Gardens’ year-round culinary and wellness program. She transitioned to this role after serving as a Culinary Flavor Development Assistant with Brinker International, as well as a corporate chef, managing daily food service operations for the United States Federal Courts staff at the Thurgood Marshall Federal Judiciary Building in Washington, D.C. She served as executive chef for an east coast hospital enterprise, directing daily food service operations for a 300+ patient hospital rehab wing, designing an innovative vacu-pac meal system that centrally prepared federally compliant, special needs patient meals that became a national-level corporate standard. As an educator, catering chef, manager, and event planner, Katrina has created award-winning events for up to 3,500 guests in Washington, D.C. and San Antonio, and was featured in San Antonio Current’s 2021 article Leading Ladies: Meet five driven women reshaping San Antonio’s food scene; and won a 2017 Food Service Magazine Director's 30 Under SA-Something award. Katrina maintains a global repertoire in her culinary creations with notable skills in Mediterranean and Asian cuisines and always prioritizing the health and welfare of the public. Katrina earned a Bachelor of Science in Culinary Nutrition with concentration in Culinary Food Science, and a Bachelor of Science in Food Service Management, with a concentration in Baking and pastry from the prestigious Johnson and Wales University in Providence, Rl. |
Join Chef Katrina for a taste of Texas and enjoy a menu that is crafted on seasonality with the freshest ingredients sourced from local farming partners.
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