Meet Katie Cellucci

We were lucky to catch up with Katie Cellucci recently and have shared our conversation below.

Katie, we’re so excited for our community to get to know you and learn from your journey and the wisdom you’ve acquired over time. Let’s kick things off with a discussion on self-confidence and self-esteem. How did you develop yours?

I was lucky enough to have two parents who instilled in me to be strong and independent. My father believed in and loved strong women, which helped mold this behavior. My parents instilled in me to not get taken advantage of, to stand up for what I believe in, to treat others with integrity, and to have pride without letting my ego take over.

Thanks, so before we move on maybe you can share a bit more about yourself?

Chef Katie:

With over 15 years professional experience in the culinary arts, Chef Katie Cellucci graduated from South Shore Vocational Technical High School in 2009 after completing a four year culinary program. She continued her education at Johnson and Wales, receiving her Associates in Culinary Arts & Science.

Katie then spent eight years in a variety of restaurants as a Sous Chef in Massachusetts and Portland, working private catering events on the side during this time and falling in love with the creative expression. Katie has been working as a private chef for three years, crafting custom menus for a variety of events to meet each clients’ taste and desires.

I chose the name “Mangia” for my business because it is something my father would say often when he cooked, loud and boisterous and waiting for that same reaction to the first bite that I love so much. With the support of my parents and my father’s passion for food (and genetics) I’ve been able to turn my love for creation into my full time career.

Mangia Kitchen is a private chef service servicing southern Maine. We are a mobile kitchen that curates intimate gatherings tailored to individual taste and dietary preferences. Mangia takes the stress out of planning an event by holding the clients hand every step of the way and implementing the expertise of Chef Katie.

Mangia is a full service company that coordinates the nitty gritty details of the event, provisions for the event, prepares and executes food, serves, clears and leaves your kitchen sparkling clean.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Integrity – treat not only your clients well, but your staff. Show up for them in the same way they show up for you. Pay them well, and set them up for success.

Boundaries- set boundaries and stand up for what you believe in.

Gratefulness- there is always something to be grateful for. Come from a place of humility, positivity, and give not only others but yourself the grace everyone deserves.

Any advice for folks feeling overwhelmed?

Make a list. Make many lists. Whenever I am feeling overwhelmed, breaking up tasks and checking them off always gives me ease.

Take a walk, or sit outside for a few moments to ground yourself.

Breathe. Take a few deep breaths and re-evaluate what it is you need to focus on.

Contact Info:

Image Credits

Imagines by Katie Cellucci

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