Katherine Hunt

Katherine’s formal career began in the kitchens of Rockpool Dining Group and Darling Mills. Soon, she was off to Europe to hone her skills at Sugar Club London and Glasshouse Kew as a pastry chef, eventually returning to Sydney to spend 10 years as head pastry chef at a private business club.

During this time, Katherine also taught adult and children’s cooking classes before moving on to work as a food assistant with Anneka Manning at BakeClub. Eventually Katherine landed at Sydney catering business, Katering, where she spent the next five years developing and managing their offshoot business, Katering at Home. It was there that Katherine’s keen interest and natural ability for food styling blossomed into a full-blown passion.

“I love taking ingredients, considering how they were grown or made, understanding whom you are feeding and simply allowing the food to tell its own story,” says Katherine.

Katherine still bakes bread in the family’s vintage Metters oven and tempers chocolate on a slab of marble. She relishes the nostalgia of these past cooking rituals. “My surroundings and my history with food inspires me to create beautiful food from scratch,” she says. “Surround yourself with what you love in order to spend your life doing what you love. For me, it’s all about creativity, nostalgia, food and art.”