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Sonya Coté's culinary creativity and love for natural foods stems from her unique childhood experiences in Rhode Island. Her blended French-Italian family roots are deeply entwined in Old World traditions that honor the spirituality of food and value of community, and this has served as the foundation for Sonya's love of gourmet and natural cuisine.
As a young girl and an aspiring chef-in-training, Sonya assumed the role of hunter and gatherer for a large family, and was responsible for assembling ingredients to cook large meals. Her grandfather was a French Chef who grew vegetables in his backyard, and delighted in making fresh and simple gourmet dishes. He showed Sonya how to carefully choose the highest quality produce, and taught her basic cooking techniques that sparked her inspiration in the kitchen for years to come.
While pursuing college studies in Fine Art & Design several years later, Sonya re-discovered her passion for authentically prepared cuisine and gourmet foods. Since then she has tirelessly pursued her love for preparing sustainable and healthy foods, and has dedicated 16 years to the natural and organics food industry.
Sonya apprenticed under Italian Chef Dominico Biasi, and taught kitchen etiquette and production methods to aspiring chefs. Soon after, Sonya served as Executive Chef for a Central Texas Inn and Natural Foods Cooking School, where she honed her daily menus.
With years of culinary experience at her disposal, Sonya has embarked upon several business ventures including Red House Catering Company in Dallas. She then moved to Austin and became sous chef for spirited food co. under chef Andrew Brookes for three years. She now runs Coté Catering in Austin, Texas where she supplements her menus using fresh herbs and vegetables grown in her own backyard garden, otherwise known as foodie farm.
Sonya Coté's culinary creativity and love for natural foods stems from her unique childhood experiences in Rhode Island. Her blended French-Italian family roots are deeply entwined in Old World traditions that honor the spirituality of food and value of community, and this has served as the foundation for Sonya's love of gourmet and natural cuisine.
As a young girl and an aspiring chef-in-training, Sonya assumed the role of hunter and gatherer for a large family, and was responsible for assembling ingredients to cook large meals. Her grandfather was a French Chef who grew vegetables in his backyard, and delighted in making fresh and simple gourmet dishes. He showed Sonya how to carefully choose the highest quality produce, and taught her basic cooking techniques that sparked her inspiration in the kitchen for years to come.
While pursuing college studies in Fine Art & Design several years later, Sonya re-discovered her passion for authentically prepared cuisine and gourmet foods. Since then she has tirelessly pursued her love for preparing sustainable and healthy foods, and has dedicated 16 years to the natural and organics food industry.
Sonya apprenticed under Italian Chef Dominico Biasi, and taught kitchen etiquette and production methods to aspiring chefs. Soon after, Sonya served as Executive Chef for a Central Texas Inn and Natural Foods Cooking School, where she honed her daily menus.
With years of culinary experience at her disposal, Sonya has embarked upon several business ventures including Red House Catering Company in Dallas. She then moved to Austin and became sous chef for spirited food co. under chef Andrew Brookes for three years. She now runs Coté Catering in Austin, Texas where she supplements her menus using fresh herbs and vegetables grown in her own backyard garden, otherwise known as foodie farm.
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