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About
I'm a vegan and vegetarian chef, providing plant based personal chef and meal prep services in the St Louis area, as well as contract catering for multi day events and retreats throughout the country. My truly scratch kitchen showcases flavors from the Mediterranean, the Middle East, India, Southeast Asia, the Pacific Rim and South America. I have a large repertoire of tried and true vegan and vegetarian recipes and am open to new ideas as well. I can fill your fridge with delicious healthy food to make it easy for you to reach your plant based nutrition goals.
Overview
Hired 1 time
Background checked
1 employee
12 years in business
Business hours
Sun9:00 am - 9:00 pmMon9:00 am - 9:00 pm
Payment methods
This pro accepts payments via Cash, Check, Credit card, Square cash app, Venmo, and Zelle.
Customers rated this pro highly for responsiveness, work quality, and value.
Exceptional 5.0
11 reviews
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Read reviews that mention:
Glynda C.
Jun 22, 2020
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Hired on Thumbtack
Called her with a short notice. She responded quickly, prepared a menu with all the different dietary needs for all involve. Showed up promptly, set up quickly. Had labels for all the food so everyone knew what they were eating. We had gluten free, vegan and keto diets to work with. Food was so delicious. This was for a causal wedding with family.
Details: Wedding • Dinner • Mexican or Latin American • Vegan • Family style • No, drop off only • Outdoor venue • Yes, partial kitchen (fridge and sink only) • 30 - 39 guests • Standard (basic ingredients)
Katie Hartman- plant based chef's reply
Thank you Glynda!
Wedding and Event Catering
Jan K.
Jan 27, 2019
Fresh, live, vibrant food, so lovingly prepared, and beautifully served. Food as art, as spirit, as nurturing body, mind and soul. Delicious flavors from all over the world, and the amazing ability to take care of special dietary needs in the midst of a large group with attention to detail and personal caring. Amazing falls short of describing working with Katie. Her personal passion for being of service in this way in the world can be tasted in every bite, and experienced in all the details. We have worked with her catering our 5 to 10 day workshops several times a year for many years. Our staff and participants are so well cared for, it adds a fantastic dimension to what we do. TEN stars! Jan K. Nine Gates Programs.org
Patricia T.
Jan 5, 2019
Katie and her team have been nourishing our Mystery School three times a year (a total of 4 weeks or more) for many years now. We had tried different caterers, but no one holds a candle to what she creates for us.
The food is well planned, delicious, nutritious, and well balanced. It is healthy and organic as much as possible. Any specific requests are fully met, and the dishes are well marked for those looking for specific ingredients.
When I am lucky enough to enjoy her meals, I can feel the care and concern and love that goes into her cooking. I cannot tell you how luck I feel that our organization has found her. All that, and she can do this magic within a very reasonable budget. It is MAGIC!
Tracie A.
Jan 7, 2019
Balsamic Mercy Catering is amazing. Katie, the caterer has worked with our organization for years providing for our spiritual sessions. She works with ALL diets and makes sure every participant has what they need nutritionally and most of all, they feel very cared for. She provides from the heart which makes the experience even deeper for each of our groups.
Gail D.
Jan 7, 2019
Katie has been a wonderful partner with Ninegates to provide the quality meals and service with love and attention to everyone’s detail. If it’s a gluten, dairy, nut, or vegan issue she meets everyone’s needs with quality in food prep, nutritional value and most of all flavor and presentation. She deserves the highest marks in all categories. Gail Daehlin.
Credentials
Background Check
Katherine Hartman
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
Some general guidelines
Full service catering starts at $30 per person
Personal chef service $50 an hour + food
Please note that these are guidelines, designed to give some structure to your planning. If you have other ideas in line with your budget and menu preferences, let's talk options.
How did you get started doing this type of work?
I started working in restaurants in college, repeatedly getting thrown into creative and supervisory positions within 2-3 weeks despite being hired at entry level! While living in Joshua Tree, CA, I managed to get my foot in the door at the very busy retreat center there. Working with multiple freelance chefs on a wide variety of events and menus, I learned the catering ropes quickly, and began contracting events myself in 2014. Since then, networking has brought me to cater events in Lenox, MA, Sedona, and Malibu.
What types of customers have you worked with?
I often work with yoga teachers and spiritual leaders conducting multi day retreats. I have long term relationships with most of my clients who hold annual events, some who even have 2-3 events a year. I've worked with millionaire mindset groups, freelance artists and photographers, martial arts groups, intimate corporate retreats, and of course, engaged couples.
