Katy Osuna

While Katy was pursuing her anthropology and sociology degree, she discovered her love for creepily observing social interactions while making cheese and playing with baby goats (she was doing research about food culture and cheesemaking).

After graduating college, she worked for a couple years at a nonprofit in Boise, Idaho before deciding to pursue her love of the culinary arts by attending the International Culinary Center in California. She did her externship at the Plumed Horse and worked for a year and a half at Manresa Restaurant as a chef de partie before leaving to start Copper & Heat. 

Now she spends her time doing food experiments, editing weird mouth sounds and taking too many pictures of the cat.

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