For nearly fifteen years, Katy has been an essential part of the Co-op kitchen — and her journey here is as rich and layered as the dishes she helps create.
Katy first joined the Co-op in 2002, making sandwiches and connecting with customers. Over the years, she worked on and off while pursuing a degree in counseling and exploring the world through travel — two experiences that deepened her love for people, culture, and, of course, food.

“I’ve always been interested in traveling and learning about other cultures,” Katy says. “Food is a big part of that.

Her curiosity for global flavors eventually led her to become the Co-op’s Production Kitchen Manager, where she oversees the bustling kitchen that prepares food for both Co-op locations — from the hot bar and salad bar to soups, entrees, and deli case favorites. Behind the scenes, Katy and her team keep Bozeman nourished with fresh, thoughtfully prepared meals made from scratch every day.

One of her favorite parts of the job? The camaraderie. Katy loves the sense of connection that comes from working side by side with such a talented, down-to-earth team. There’s a lot of laughter, support, and shared creativity in the kitchen — everyone brings their own strengths to the table, and together they make food that truly feels good to share.

Although Katy doesn’t cook as much as she used to, her heart remains tied to the dishes that shaped her career — particularly Indian cuisine. Mentored for years by former Co-op manager Kelly Walunis, she developed a passion for bold, comforting flavors and ingredients, such as nigella seeds, which she calls “a favorite.”

Beyond the kitchen, Katy finds deep joy in the connections she’s built with the Bozeman community.

“Having been here for so long, I run into adults who now shop here that I served bagels and cream cheese to as high school kids,” she says. “I also love showing visitors that Bozeman is an awesome place to visit — offering a little friendliness and warmth through food.”

When asked what she hopes people take away from her meals, her answer is simple and heartfelt:

“A feeling of comfort, jogging a memory, a smile, a full stomach.”

What many might not realize is just how dynamic the production kitchen truly is. “People don’t see the volume of food we make every day for both locations,” Katy explains. “Eating habits change with the seasons — the weather, the light — so we’re always adjusting production to make sure we have enough of what people want, without wasting what they don’t.”

Outside of work, Katy enjoys spending time with her dog, family, and friends, as well as drawing, reading, and exploring nature. Her favorite meal of all time is rooted in her Vermont upbringing and vegetarian lifestyle:

“There’s nothing better than a grilled flatbread with fresh mozzarella, tomatoes, and basil from the garden, drizzled with balsamic vinegar and olive oil — and a strawberry creme made from freshly picked strawberries for dessert.”

Whether she’s mentoring her team, tweaking recipes, or sharing a warm smile with a regular customer, Katy’s dedication to good food and good people shines through every day.

Thank you, Katy, for helping make the Co-op kitchen such a welcoming, nourishing place for all.