Katie Wasielewski

Where They Are Now

In Chicago, the mix of freelance chef consulting and chef-founder work at Pompette places Katie Wasielewski in two modes at once: one mobile, one rooted. Consulting requires range and the ability to enter different kitchens without losing clarity; chef-founder work asks for a more durable authorship, where the kitchen identity has to hold up beyond a single service and keep its shape over time. That combination points to a practice defined by adaptability without drift. Whether advising from the outside or building from inside the house at Pompette, the throughline is a measured way with flavor, texture, and finish. The work reads as composed rather than mannered: careful enough to show intent, direct enough to stay useful on the line.

Career - Chef, Pompette, Chicago (2024–present)

Signature

Katie's signature dishes include Beet Falafel, Charcoal-Grilled Artichokes, Smoked Whitefish Tartine, Grilled Asparagus, and Confit Artichoke. Read together, they show a kitchen working with recognizable ingredients but refusing to leave them untouched. Beet Falafel brings earthiness and color; Charcoal-Grilled Artichokes lean on smoke and char; Smoked Whitefish Tartine shifts into a more composed, open-faced register; Grilled Asparagus stays direct and seasonal; Confit Artichoke suggests a slower, more deliberate hand. Across those dishes, the common thread is not novelty for its own sake, but control over contrast. Katie Wasielewski’s signatures rely on clarity of treatment: smoke against sweetness, tenderness against bite, restraint against richness. The result is a set of plates that feel considered and legible, with enough precision to register as a point of view without overexplaining themselves.

FAQ What is Katie Wasielewski's current role? She works as a freelance chef consultant in Chicago and is a chef-founder at Pompette (Chicago).