ABOUT

an ode to Her Mom and Dad…

…who raised their children to always pursue their curiosities, to be kind, and to cook food with a heart-forward approach. 

an ode to Her Mom and Dad…

…who raised their children to always pursue their curiosities, to be kind, and to cook food with a heart-forward approach. 

BOOK YOUR EVENT

PREHEATING

Reared by two classically-trained chef parents, the kitchen was the nucleus of her childhood—an early immersion into restaurant culture and food communities. A “restaurant-brat” upbringing that sparked a deep-rooted passion for gathering around the table and celebration through food and community.

HOW IT STARTED

Mise en Place

Prior to founding Come Over Kitchen, Katie spent eight years working in food/wine marketing and integrated communications for two of the industry’s leading agencies. Throughout her career, she pursued her passion for the food and beverage world, representing a roster of celebrated clients, including James Beard Award-winning chefs and restaurant groups, international food products, food and wine festivals, domestic/international wineries, and beverage technology and e-commerce platforms.

STIRRING THE POT

Through agency life, Katie embraced extracurriculars and culinary side hustles:

SOFT OPENING

Opportunity matched ambition, fusing her kitchen and corporate experiences to turn a former lucrative side hustle into a full-time gig. 

READY FOR SERVICE

Today, it’s Katie’s goal to offer every client - the best bites of her past, reinvented for future gatherings.

Attending Anna Tasca Lanza’s experimental food education program in rural Sicily.

Launching a series of dinner party pop-up’s in San Francisco.

Completing Wine and Spirit Education Trust Certifications.

PREHEATING

Reared by two classically-trained chef parents, the kitchen was the nucleus of her childhood—an early immersion into restaurant culture and food communities. A “restaurant-brat” upbringing that sparked a deep-rooted passion for gathering around the table and celebration through food and community.

HOW IT STARTED

SOFT OPENING

Opportunity matched ambition, fusing her kitchen and corporate experiences to turn a former lucrative side hustle into a full-time gig. 

READY FOR SERVICE

STIRRING THE POT

Today, it’s Katie’s goal to offer every client - the best bites of her past, reinvented for future gatherings.

Through agency life, Katie embraced extracurriculars and culinary side hustles: 

Prior to founding Come Over Kitchen, Katie spent eight years working in food/wine marketing and integrated communications for two of the industry’s leading agencies. Throughout her career, she pursued her passion for the food and beverage world, representing a roster of celebrated clients, including James Beard Award-winning chefs and restaurant groups, international food products, food and wine festivals, domestic/international wineries, and beverage technology and e-commerce platforms.

Mise en Place

Attending Anna Tasca Lanza’s experimental food education program in rural Sicily.

Launching a series of dinner party pop-up’s in San Francisco.

Completing Wine and Spirit Education Trust Certifications.

MEET KATIE

Incline Village, NV (Lake Tahoe)
Virgo
Pre-teen retail chic via the sale of duct tape wallets out of her middle school locker
Roast chicken, good bread, crunchy herby salad/squeeze of lemon, seafood tower with Swan Oyster style crudo, sliced nectarines with a sidecar of fresh whipped cream and a tasteful pour of bubbles
Ina Garten (duh), Ruth Reichl, Chuck Bass and/or Sarina Vanderwoodsen (xoxo), my late grandmothers Vera & Mary, Hoda Kotb or Lester Holt (in the event Hoda is unavailable)

Reece - a Golden Retriever and a good girl <3

Running or on the phone (often simultaneously) <3

We hope you ask for seconds.

“We had a great experience working with Katie Orlady and Come Over Kitchen. ”

We didn’t know of a caterer in the Tahoe area, so we took the advice of a friend. The event was a Celebration of Life for about 100 people. The request for heavy appetizers, servers, linens, plates, silver, etc. etc. Basically everything except beer and wine, which we would purchase and they would serve. When Katie and I spoke, I pretty much told her “I want it nice, and I don’t want to run out of anything.” “What could she do, and how much would it cost? My first impression of Katie was of her confidence, friendliness, and passion for what she did. Again, I didn’t have ideas or suggestions really, I just asked her to “do what she did best”. She got back to me immediately with a price and a plan. Both sounded great, so we booked the event. She followed up right away with a breakdown of every food, staff, and equipment item and cost. The quote was exactly what we eventually wrote the check for. No surprises, no added anything.

"The staff was prompt, professional and courteous, the presentations were beyond beautiful, and the food was the best part!" 

Sooo many compliments! A favorite of everyone’s, in addition to all of the passed hors d’oeuvres, was what she called the “grazing station”. I can best describe it as a table of food about 2 feet deep and 10-12 feet long of charcuterie board. Maybe a couple hundred different gourmet fruits, nuts, meats, cheeses, crackers, spreads, breads, jams, olives, etc. etc. So beautifully presented and arranged. Across from the grazing station was an equally as impressive arrangement of bite size desserts. I can not speak highly enough about Katie and Come Over Kitchen. They truly took all of our worries away with their confidence and experience, and let us focus entirely on our guests. We will absolutely use them again! Thank you again Katie. Feel free to include my contact information as a reference. 

"Come Over Kitchen is my go to catering in the Bay Area."

I have worked with Katie for several of my private events from large cookouts, holiday baked good platters, and charcuterie tables. I am impressed by her high standards, hospitality, professionalism, and attention to detail. She makes the process incredibly smooth from start to finish and her food is absolutely delicious. It’s not boring catering food, every dish dazzles. Katie’s food has been the highlight of my events and I would host anything without her. I enthusiastically recommend Come Over Kitchen to all friends and colleagues looking for catering or private chef services. You will not be disappointed. 

"The staff was prompt, professional and courteous, the presentations were beyond beautiful, and the food was the best part!" 

Sooo many compliments! A favorite of everyone’s, in addition to all of the passed hors d’oeuvres, was what she called the “grazing station”. I can best describe it as a table of food about 2 feet deep and 10-12 feet long of charcuterie board. Maybe a couple hundred different gourmet fruits, nuts, meats, cheeses, crackers, spreads, breads, jams, olives, etc. etc. So beautifully presented and arranged. Across from the grazing station was an equally as impressive arrangement of bite size desserts. I can not speak highly enough about Katie and Come Over Kitchen. They truly took all of our worries away with their confidence and experience, and let us focus entirely on our guests. We will absolutely use them again! Thank you again Katie. Feel free to include my contact information as a reference. 

"Come Over Kitchen is my go to catering in the Bay Area."

I have worked with Katie for several of my private events from large cookouts, holiday baked good platters, and charcuterie tables. I am impressed by her high standards, hospitality, professionalism, and attention to detail. She makes the process incredibly smooth from start to finish and her food is absolutely delicious. It’s not boring catering food, every dish dazzles. Katie’s food has been the highlight of my events and I would host anything without her. I enthusiastically recommend Come Over Kitchen to all friends and colleagues looking for catering or private chef services. You will not be disappointed. 

We hope you ask for seconds.