As a child of a Vermont professor who dabbled in cattle and chickens, Katy reminisces, the kitchen was always the most important room in the house. When the family took vacations, Katy's parents planned their itinerary around dining destinations. From an early age she gained appreciation for the bounty of the land, for what comes naturally and what is good. The decision to choose the culinary arts as her profession came shortly after a stint with Linguistics, and naturally, she sought a well-rounded education. This search culminated when Johnson and Wales offered a full scholarship. She graduated in 1986 at the top of her class.

Sparks embarked on her career in Seattle at Campagne, a noted Provencale restaurant. There, she gained a tremendous amount of practical expertise, especially in the preparation of fresh seafood. Sparks availed herself of Seattle, one of the largest and best American seafood markets. The Pacific Ocean's largess excited Sparks, and afforded her a culinary cornucopia few are fortunate to experience. There she perfected her art of seafood preparation to wide acclaim. Yet, in spite of the comfort of being a master of this art, Sparks dashed off to experience more of the culinary world -- to broaden the culinary canvas upon which she creates.

In 1988 Sparks moved to New York to the famous Quilted Giraffe with owner/chef Barry Wine. One year later she met the person who would become her mentor and would tremendously expand her culinary horizons. Chef Bobby Flay sought an executive sous chef for the soon to be opened Southwestern restaurant Mesa Grill. Flay, impressed, and Sparks, enthusiastic, had an immediate rapport. Although Sparks had little Southwestern experience, Flay offered Sparks the responsibility. At Mesa, Sparks discovered the magic, for chefs and diners alike, of having fun with food. She discovered that interpretation of the classical affords one a contemporary freedom as integral to the culinary experience as the recipe itself. Sparks brilliantly integrated this new perspective on food and artfully juxtaposed it with classical training to create a style that is all Sparks. (As those who know her well, "Katycuisine" is apt.) When Flay opened the Spanish inspired Bolo he, once again, offered Sparks a position and a promotion. The promotion whet Sparks' appetite to become a chef in her own right. While searching for a chef's position, Sparks consulted and worked with Chef Elka Gilmore at Kokachin. Sparks found that chef's position at a restaurant named Solstice, which only lasted four months, but within that time Katy's cuisine gathered so much critical and customer acclaim that when word of Solstice's closing got out, offers poured in. Quilty's seemed to suit Sparks' desires best; a small restaurant in a neighborhood that seemed open to culinary surprises.

It is easier not to classify the Sparks style. It is as varied and changing as are the seasons of the year. Sparks feels that given the ethnic richness of New York, it would be sinful not to avail oneself of the culinary possibilities. And Sparks confers that New York is, also, a sophisticated center of entertainment, one form of which is food. She promises many delights to whet the appetites and satisfy the palate.

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