Kathleen Kennedy
  • 48, Male
  • issaquah, WA
  • Sage Culinary Catalysts
Share on Facebook
Share Twitter

Kathleen Kennedy's connections

  • Chef J.Hugh McEvoy
  • Peter Reinhart
  • Gina De Leone
  • Chef Lisa Smith
  • Sara
  • Kathleen Milazzo
  • mark crowell
  • Chef Nathalie
  • Adam R. Cox
  • Michael L. Atkinson
  • FohBoh

Kathleen Kennedy's Groups


Kathleen Kennedy's Page

Profile Information

CEO/Chief Innovation Officer
Sage Culinary Catalysts
What best describes my company
Bakery, Catering, Casual, Fine Dining, Hotel Fine Dining, QSR, Quick Casual, Upscale Casual
Discovering new food, Consulting, Making Friends, Networking, Finding Investors, Deals, Finding a Job, Career Advancement, Gaining Knowledge
Personal Quote
Kathleen Kennedy, C.R.C.

As CEO and Chief Innovation Officer, Kathleen Kennedy brings over 25 years of industry experience to Sage Culinary Catalsyst's clientele. Kennedy is well known as a passionate thought leader of strategic culinary innovation, building highly effective teams, chain restaurant menu and product development, and food communications.

Kennedy is an accomplished marketing executive and broad based executive chef with experience at multi-unit restaurant chains, marketing agencies, and food manufacturers. Previous positions include Director of Global Food Research & Development for Starbucks, Director of Culinary for Schreiber Foods, and Principal/Director for Food PR at Publicis Dialog Chicago.

The team Kathleen led at Starbucks launched over 40 new products and removed transfats from 800 more. She has also consulted for, partnered with and/or presented at dozens of restaurant chains and manufacturers including TGIF, TCCF, Applebee's, Wendy's, BK, McDonald’s, Krystal, Subway, and major food brands, including Kraft Foods and Kikkoman International.

Kathleen is a graduate of the prestigious Culinary Institute of America in New York and is a former Chef/Instructor at the San Francisco based California Culinary Academy. She worked her way up in the hospitality industry via hotels, including the Ritz Carlton and Campton Place, 5-star restaurants, such as Charlie Trotters, and as Executive Chef at The Perfect Palate Catering Company and California Café.

Kathleen is credentialed with a Certified Research Chef, “CRC,” by the Research Chef’s Association and has spoken at many conferences, including the 2006 International Food Manufacturer’s Conference where she discussed the best strategies for selling to chain restaurant chefs and the 2008 Poultry Summit and 2008 RCA Conference.

Kathleen has written for numerous magazines, web sites and newspapers including The Chicago Tribune, Bride’s, ivillage, bakrate.com, Today’s Chicago Woman, and the Orlando Sentinel. Her book, Priceless Weddings, was published by Random House. She has been interviewed for The New York Times, multiple radio programs and has food styled for television and print. Kathleen enjoys cooking for live and taped audiences and has guest starred on the Food Network, The Discovery Chanel and many regional news and food programs. Her trail-blazing restaurant career was biographied in the book: A Women’s place is in the Kitchen: The Evolution of Women Chefs. For more information on Kathleen and her company log onto: sageculinary.com
Years in the Industry

Kathleen Kennedy's Blog


eeK- A MAGAZINE i AM BEING PROFILED IN CALLED AND ASKED FOR A PHOTO... I sent a 10 year old photo of me in a chef's hat. Then i saw this photo- which is only 5 or 7 years old, and uploaded it here. And for a different article I am supposed to have someone come and shoot me. Maybe I can get a skinny body double??? Just wanted to share my twisted thinking and tell the truth that i don'treally look like the woman herein.

Recently, a non-foodie friend of mine had gastric by-pass and lost… Continue

Posted on July 2, 2008 at 12:27pm — 4 Comments

NEVER TRUST A SKINNY CHEF... Diary of a dieting foodie... Or diary of a fat foodie who hates to diet...

Hi Y'all,

"Never Trust a skinny chef" has been my moto for many years.

Why do you tink I have a Sage leaf instead of a photo?

truth be told-- I wish Iw asn't so trustworthy...

Okay 2 kiddos and a job where I get paid to eat- not too much too complain about. . Who ever thought I'd get paid to eat and spot trends- WOW-- even better than what I thought back in the days of cooking school.. Not a bad living, just bad on the gallbladder.

No wonder they had to… Continue

Posted on May 6, 2008 at 11:58pm — 7 Comments

Comment Wall (10 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 1:30am on December 31, 2008,
Paul Paz
Killer backgound!
I was treated to the Chef's Table in the kitchen at Charlie Trotter's. Charlie got annoyed wiht me cuz I was taking too many flash photos during the rush. :-)
At 8:47pm on November 19, 2008,
Dana A. Romero
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. We could use someone like yourself who could give us some good, positive feedback.
At 12:42pm on May 13, 2008, Sarah said…
Hi Kathleen!

Just wanted to respond to you about the FohBoh event during NRA! You may have stumbled upon this already but, We will be hosting an event at the Reagle Beagle (160 E Grand Ave Chicago, IL 60611) on the 19th at 5pm! In fact, the owner is a fellow FohBohite! Hope you can make it! If you have any questions at all let me know, and make sure to stop by our booth (5769) during the show to introduce yourself.

Marketing Coordinator
At 11:42am on May 13, 2008, Chef J.Hugh McEvoy said…
Hi K2! Actually, my art / technique is self-taught.

It came about from my ned to self illustrate a book I was working on.

Turns out a can create and (sometimes) sell pieces of artwork.

I truly feel that every real chef is an artist dep down inside.


Ciao 4 Niao,

At 5:19pm on May 8, 2008, Adam R. Cox said…
Hi there: Thanks for joining the Pacific Northwest Food Group! Great website and posts so far!

Take care!
At 3:18pm on May 8, 2008, Amanda Hite said…
Welcome to a cool site! My name's Amanda Hite and I wanted to invite you to join the Group TALENT revolution. There are alot of funky thinkers and paradigm busters that hang out there. You can find the group on the main page under groups!
At 4:57am on May 8, 2008, Andy Swingley said…
Hello Kathleen! Welcome to the Network. This is an awesome place for building relationships and insight on the business!

Check out the Leadership group on the front page for some awesome Best Practices. We are having a contest that starts Wednesday in the group that can earn you $100 to your favorite restaurant and 10,000 points on the site.

Let me know if you need any assistance with the site!

At 11:08pm on May 7, 2008, Adam R. Cox said…
Hi there:

Congratulations on joining an awesome community of Foodies, Restaurateurs and other Culinary Professionals!

There is so much to learn and do. I highly encourage you to join groups, submit photos, videos, songs. Also, to create and comment on discussions and blogs! Another great feature is working up your own profile! It is a lot of fun!

I guarantee that you will make friends and learn a few tips/tricks that will help grown your business.

I joined on January 11th, 2008 and learn something everyday. I have also made several friends!

I encourage you to join the Pacific Northwest Food Group as well as Talent Revolution & Leadership Groups.

You can also add all your new friends to your profile! (I have sent a request to you, please add me.)

IF you have any questions, please let me know.
At 10:59pm on May 6, 2008, Kathleen Kennedy said…
Hi Kathleen,

I'm glad you've joined our community. Our visitors are from over 100 countries and all interested in communicating and connecting. Check out our Rewards Program where you earn stock in FohBoh as you participate. There are hundreds of groups to join, discussions to take part in and blogs to read, as well as many great photos and videos to check out. If you have questions our FAQ doesn't cover, please don't hestitate to contact me.

Diane Cohn
VP Community Development, FohBoh
At 10:59pm on May 6, 2008, Kathleen Kennedy said…
Hi Kathleen,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh




Social Wine Club for Craft Wineries


The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service