Katherine Hamilburg’s passion for food began at an early age. Growing up in Wayland, Massachusetts, and inspired by Julia Child, Katherine and her sister would often pretend to have their own cooking show.
After high school, Katherine deferred college admission to pursue a professional ballet career, and danced with Boston Ballet Company, as well as with the Sarasota Ballet in Florida. While dancing in Sarasota, she began working in restaurants as a hostess and server. After her ballet career, Katherine moved back to Boston to attend Wellesley College, from which she graduated with a degree in Art History.
Throughout college, she worked in the front of the house at Alta Strada in Wellesley. After graduation, Katherine attended an information session at The Cambridge School of Culinary Arts, and realized that she could combine her loves for art, baking and hospitality in one profession. She enrolled there and studied under incomparable Master Pastry Chef, Delphin Gomes. From Chef Delphin, she learned the importance of precision and technique, and also to create joy in the kitchen. While in culinary school, Katherine had the opportunity to help open Bergamot Restaurant in Somerville, working as Pastry Assistant to Pastry Chef Stacy Mirabello. During her time at Bergamot, Katherine further honed her ideas about the interplay between meticulous techniques and fresh, local and seasonal ingredients. She also worked at Bread and Chocolate Bakery in Newton, where she brought her personal philosophy of “Smile, it’s pastry!” to the culinary team, learned how to make some seriously good pastries, and enjoyed a lot of laughter in the kitchen.
Apart from pastry, Katherine enjoys traveling, visiting art museums and going to the ballet, and is also an avid music and sports fan. Katherine is very excited to be at 80 Thoreau. She can often be found there in the early morning hours dancing in the kitchen when no one is there to see her! But most of all, she is eager to create new and delicious desserts here in Concord, as the New England seasons change and provide different, beautiful flavors and textures as inspiration.