Meet Chef Katie
Hi, I’m Katie Moses.
I’m a big mountain woman who believes that some of the best things in life are picnics, pilgrimage, and good food shared with people you love. I’ve walked many paths in this life, many of them dirt, and along the way I’ve learned that meals prepared with love are one of the most powerful ways to build connection, care for community, and feel at home wherever you are.
My background is a blend of science, land stewardship, and food. I hold degrees in Biology and Environmental Studies from UC San Diego and spent years working as an Environmental Health Specialist, botanist, and environmental planner across Nevada. Through that work, I developed a deep respect for seasonal food systems, food safety, and the landscapes that sustain us.
Cooking has always been my constant. From preparing meals on backpacking trips and foraging wild foods to supporting friends through difficult times in their lives, food has been how I show care and find grounding. Eventually, I followed that calling more fully by enrolling in Truckee Meadows Community College’s Culinary Arts program and committing to cooking as my life’s work.
That journey led me to Big Sur, where I worked as chef at the renowned Sierra Mar restaurant. There, I learned an approach to cooking that values simplicity, quality, and restraint, allowing beautiful ingredients to speak for themselves. I am grateful to bring that ethos back to the Sierra region, where the land continues to inspire how and why I cook.
Peak Season Eats was born from a desire to nourish others while honoring the seasons, supporting local farmers, and creating meals that feel personal and meaningful. My goal is to meet people where they are, respect their food choices, and create experiences that leave them feeling relaxed, cared for, and connected.
I’m a big mountain woman who believes that some of the best things in life are picnics, pilgrimage, and good food shared with people you love. I’ve walked many paths in this life, many of them dirt, and along the way I’ve learned that meals prepared with love are one of the most powerful ways to build connection, care for community, and feel at home wherever you are.
My background is a blend of science, land stewardship, and food. I hold degrees in Biology and Environmental Studies from UC San Diego and spent years working as an Environmental Health Specialist, botanist, and environmental planner across Nevada. Through that work, I developed a deep respect for seasonal food systems, food safety, and the landscapes that sustain us.
Cooking has always been my constant. From preparing meals on backpacking trips and foraging wild foods to supporting friends through difficult times in their lives, food has been how I show care and find grounding. Eventually, I followed that calling more fully by enrolling in Truckee Meadows Community College’s Culinary Arts program and committing to cooking as my life’s work.
That journey led me to Big Sur, where I worked as chef at the renowned Sierra Mar restaurant. There, I learned an approach to cooking that values simplicity, quality, and restraint, allowing beautiful ingredients to speak for themselves. I am grateful to bring that ethos back to the Sierra region, where the land continues to inspire how and why I cook.
Peak Season Eats was born from a desire to nourish others while honoring the seasons, supporting local farmers, and creating meals that feel personal and meaningful. My goal is to meet people where they are, respect their food choices, and create experiences that leave them feeling relaxed, cared for, and connected.
