Tales from the Luddite Chef
Founder and Chef Katharine Kagel, originally from Northern California, studied cooking in Japan and Hawaii, and then developed a passion for Chinese cooking before moving to the Southwest. In 1978 she moved to Santa Fe and opened Cafe Pasqual's the following year. She helped to found the international association of prepared and perishable food rescue programs, Foodchain, as well as Santa Fe's local program, The Food Brigade, an all-volunteer organization that picks up excess foods from grocers and restaurants and delivers them to Santa Fe's feeding programs and shelters.
Katharine Kagel is the founder/owner and executive chef of Café Pasqual’s for some 36 years and curator for Cafe Pasqual's gallery since its' inception 25 years ago. Chef Kagel has authored two cook books: Cooking with Cafe Pasqual's, Ten Speed Press and Spirited Recipes from Cafe Pasqual's, Chronicle Books.
Cafe Pasqual's passionately serves only organic produce, eggs, dairy, baked goods and naturally raised pastured meats. The wine list at Pasqual’s exclusively features organic/sustainably maintained vineyard wines.
Cafe Pasqual's Gallery has featured the handmade mica cook pots in the Jicarilla - Apache style from New Mexican potter Felipe Ortega for some 25 years. The gallery also features Mica Clay Cookware artists Lorenzo Mendez, Yolanda Rawlings, Marc Millovich, Brendan O'Brien and Lee Onstott.
Café Pasqual's received the James Beard Foundation award for America’s Regional Classics Award. Chef Kagel has also been nominated by the James Beard Foundation as Best Chef: Southwest.
Chef Kagel's passion for feeding those in need continues; she is a guiding founder of Santa Fe's response to food insecurity – with first vision for the Food Depot, Santa Fe's food bank and she is also co-chair of Kitchen Angels capital campaign, the group that provides free hot meals delivered to Santa Fe's homebound.