Two North Forks.
One Feast.

Kate has been in hospitality her entire life — literally. She started bussing tables at 14, working alongside her mother at a local hotel. It was the beginning of a career built from the ground up, one role at a time.

She began bartending at 21 and made it her craft for over a decade. In her early thirties she helped open a beloved Michelin-recommended, Zagat-rated neighborhood restaurant in Los Gatos — creating and running the bar program before transitioning into her true calling: general management. She never looked back.

That depth of experience — every seat in the house, every side of the pass — is what Kate brings to North Fork Feast. She is the reason events run beautifully, guests feel taken care of, and every detail lands exactly right. North Fork Feast is the dream she has been building toward her entire career.

Max didn't choose to become a chef — he was born into it. His father opened a restaurant the month before Max arrived, and for most of his life that kitchen was home. He carried that lineage through decades of work, until the family restaurant closed in 2017.

Between chapters, Max built a remarkable range — living and working in Alaska, Hawaii, and Portland — absorbing the flavors, techniques, and food cultures of each place before coming home to the Gold Country foothills.

In 2025 — his first year competing — Max dethroned the four-year reigning champion at the Rotary Amador Upcountry Rib Cook-Off. His cooking is the sum of everything: live-fire discipline, seafood intuition born from wild coasts, and a deep reverence for ingredients grown close to home.