About Chef Katie
As Executive Chef of the legendary Greens Restaurant in San Francisco, Katie creates comforting, seasonal, and inspired cuisine served in a welcoming environment that makes every guest feel like family. This approach extends to her kitchen staff as well, where each member feels valued, both as an individual and as part of the team, in an environment that is inclusive and rewarding.
Since childhood, Katie has been influenced by the culinary traditions from both sides of her large and extended family. Born and raised in New York’s Rockland County, Katie enjoyed Sunday dinners at the home of her Italian American paternal grandmother surrounded by family, friends, and copious amounts of delicious, heart-warming food. Through her maternal family’s Ukrainian side, the philosophy of food-as-comfort was embraced by her mother Nadine who, in addition to being an accomplished cook in her own right, is an avid gardener, beekeeper, and raises hens for their eggs. Throughout her childhood, Katie and her mom explored the magic of seasonal foods, learning how to bring nature’s bounty into everyday meals and traditional holidays, as well as those special moments where food plays such an essential and celebratory role.
As an accomplished athlete and academic student, Katie began her college career at Cornell University majoring in nutrition, but soon realized that she wanted to take a more hands-on approach with food. She enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY and, as part of that program, had the opportunity to apply for an externship at Greens in San Francisco.
Through this program, Katie was able to work directly with Executive Chef Annie Sommerville (whose tenure ran from 1981 to 2018). This experience gave her first-hand knowledge of the philosophy and approach that has made Greens the legendary food destination that it remains today.
Upon graduation from CIA in 2016, Katie returned to Greens, working her way through multiple positions before eventually being named Executive Chef in 2020, continuing the rich legacy of female culinary leaders.
Katie continues to move the art of vegetarian cuisine forward, incorporating traditional methods, while letting the seasons guide her, and by sourcing the best possible products from local artisans and farms such as Green Gulch. Inspired by the restaurant’s rich heritage along with her own vision for the limitless potential of vegetarian cuisine, Katie says it best: “My hope is that our guests leave Greens feeling nourished—physically, spiritually, and emotionally.”
Katie has had several press appearances, including NBC California Live, Forbes, NPR, San Francisco Chronicle, Eater, BronxNet, Tastemade, 7x7, San Francisco Magazine, Running Restaurants, Total Food, among others. Reicher also hosted a summer dinner series in 2022 featuring some of the Bay Area’s most celebrated chefs (Crystal Wahpepah, Heena Patel, and Adiam Tsegaye) to “celebrate cultures” while also benefiting Foodwise, a non-profit that is dedicated to expanding food access and education. Her collaboration work continued in 2023, with “Brunch for Dinner” with Lulu Berkeley (February), Robert Sinskey Wine Dinner (March), Greens’ very first artisan dinner with Shared Cultures (May), Matthiasson & Full Belly Farm dinner (June), among others. Katie served as the Chef of Honor at the 2023 Sprouts Chef Training gala. She presented at the 2023 Global Plant-Forward Culinary Summit at the CIA Greystone campus in St. Helena this April. In 2024, Katie is continuing her collaborations through the Greens Guest Chef Series: A Global Celebration of Vegetables.
