Katrina moved to Paris just three days following her graduation from Vanderbilt University. After studying culinary arts at Le Cordon Bleu, she embarked on a world tour that began with an apprenticeship in Spain under the direction of Ferran Adrià and continued east through Southeast Asia and Australia, where she was inspired to create The purple house of Vosges Haut-Chocolat and her concept, Travel the World through ChocolateTM. Inspired by her passion to empower American female entrepreneurs, Katrina created Wild Ophelia to put her mission into action. Wild Ophelia is both a celebration of Katrina’s own, wild adventures, and an opportunity for her to pass along her life-changing experiences to the next generation of female entrepreneurs.
Katrina is the recipient of numerous accolades including Fortune Magazine’s 40 under 40, the Bon Appétit Food Artisan of the Year Award, and being named “THE innovator in chocolate to lead the US through the next 30 years” by Food & Wine Magazine. She was also honored as Woman Entrepreneur of the Year by OPEN American Express and Entrepreneur Magazine. Vosges Haut-Chocolat was named one of the 10 Best Chocolatiers in the World by National Geographic. Most recently, Katrina was chosen as one of Fast Company's 100 Most Creative People in the World in 2015.
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My husband has gotten really into smoking meats and this is our favorite beer to relax on the back patio with.
Nibble a bite of toffee and then sip a bit of bourbon. It’s like making butterscotch in your mouth, super smoky and sweet.
I love to dress up comfort foods and really surprise my party guests. A little dollop of caviar on kettle chips creates a ton of conversation.
Coconut oil is just so versatile. I use it as a moisturizer for my boys during the Chicago winters and in our cooking all year.
My husband has gotten really into smoking meats and this is our favorite beer to relax on the back patio with.
Nibble a bite of toffee and then sip a bit of bourbon. It’s like making butterscotch in your mouth, super smoky and sweet.
I love to dress up comfort foods and really surprise my party guests. A little dollop of caviar on kettle chips creates a ton of conversation.
Coconut oil is just so versatile. I use it as a moisturizer for my boys during the Chicago winters and in our cooking all year.
The aroma of basmati rice is incredibly clean, comforting and nostalgic to me. I inhale deeply every time I find it on my plate.
In the mornings, I’ll make a smoothie bowl with kefir, white chocolate and coconut topped with flakes of coconut and chia seed.
We’ve just made Cold Brew Chocolate Coffee Bites, so I’m totally on a cold brew kick. The High Brew® Mexican Vanilla flavor is my favorite.
Cheese and chocolate has long been a fascination of my imagination. It’s so surprising to people, but goat cheese pairs so well with milk chocolate bars.
The aroma of basmati rice is incredibly clean, comforting and nostalgic to me. I inhale deeply every time I find it on my plate.
In the mornings, I’ll make a smoothie bowl with kefir, white chocolate and coconut topped with flakes of coconut and chia seed.
We’ve just made Cold Brew Chocolate Coffee Bites, so I’m totally on a cold brew kick. The High Brew® Mexican Vanilla flavor is my favorite.
Cheese and chocolate has long been a fascination of my imagination. It’s so surprising to people, but goat cheese pairs so well with milk chocolate bars.