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Portland, ME


Chef Kate Hamm started in the restaurant business at the age of 16, bussing tables at a colonial-themed restaurant in Central Massachusetts, and shockingly never looked back. She worked in various bakeries, bars, and restaurants in scenic Western Massachusetts before moving to Chicago, where she worked at Michelin-starred restaurant Longman & Eagle. Kate then relocated to Maine in 2015, where she worked as the pastry chef at Tao Yuan for two years. She currently helms the pastry programs at Lio, Tao Yuan, and Bao Bao restaurants. On her days off, you can find her swimming in the ocean as frequently as possible, walking her dog in the woods, and enjoying some nice wine.