05/26/2026
Meet Chef Katie Zawisza, Sous Chef at Enclos.
Katie brings over twenty years of experience in hospitality, shaped by an early love of cooking and time spent in the kitchen with her family. From her first role as a pastry cook in Memphis, Tennessee, to leadership positions in some of the country’s most respected kitchens, she has built her career through dedication to craft and a deep respect for the work.
Her time with the Thomas Keller Restaurant Group played a defining role in her development, where she spent more than six years refining technique and rising to Executive Sous Chef at both Ad Hoc & Addendum and Bouchon Bistro. She later went on to serve as Provent de Cuisine at the Millbrook Kitchen Project in New York, helping build a program rooted in local sourcing and large-scale ex*****on. Following that experience, Katie expanded her skill set as a butcher, working with whole animals and crafting charcuterie, further deepening her understanding of ingredients from start to finish.
At Enclos, Katie supports the kitchen across all areas of prep and service. She brings a collaborative, steady approach, stepping in wherever needed and helping create an environment where the team can perform at its best. What she finds most meaningful is the connection to local agriculture, working with ingredients at their peak and preserving them to extend their season throughout the year.
Outside of the kitchen, Katie enjoys hiking, spending time outdoors, practicing yoga, and cooking at home with her husband. She’s also a longtime movie enthusiast and looks forward to continuing to explore Sonoma and all it has to offer.
📸 Adahlia Cole
