In 2008, Katie Lee opened a neighborhood pizzeria in St. Louis that helped put artisan Italian pizza on the Midwest map. That first restaurant has since grown into three locations, and Katie has been named St. Louis Chef of the Year six years running.
The through line across everything Katie does is a straightforward conviction that good ingredients and honest technique shouldn't be reserved for restaurant tables. Her products carry that same approach of real components, artisan methods
In 2008, Katie Lee opened a neighborhood pizzeria in St. Louis that helped put artisan Italian pizza on the Midwest map. That first restaurant has since grown into three locations, and Katie has been named St. Louis Chef of the Year six years running.
The through line across everything Katie does is a straightforward conviction that good ingredients and honest technique shouldn't be reserved for restaurant tables. Her products carry that same approach of real components, artisan methods, and the kind of attention to detail that her St. Louis restaurants have built their reputation on over nearly two decades.
