Kathleen Vojkovich-Bombard,CCC

Executive Chef

 

Kathleen, a second-generation native of California’s Santa Catalina Island, was raised in a family whose cultural heritage sparked her passion for food.  Her father and grandfather were fishermen and her parents owned the only fish market on the tiny island. Childhood memories always flow back to large family gatherings, around the kitchen table with lots of great food, red wine, love and laughter.

Kathleen and her husband decided to raise their three children on Catalina Island.  For  three years she was executive sous chef for The Casino Ballroom and Descanso Beach Club.   After managing several kitchens and restaurants, her love for cooking and passion for quality food led her to continue her education at the Culinary Institute of America enrolling in their Pro Chef Program. At the completion of her education she tested and received her “Chef de Cuisine” certification from the American Culinary Federation. 

She looks for new trends and inspirations and continues her education in the off-season months.  Most recently she staged at Providence in Los Angeles under Chef Michael Cimarusti.  For the past four years she has been invited to participate as a working chef in the World of Flavor Conference at the Culinary Institute of America.

With fish abounding from the sea and vegetables straight from the garden, Kathleen was raised using fresh, seasonal ingredients and brought that style with her to the Catalina Country Club. She showcases her own interpretation of seasonal ingredients to produce simple elegant dishes, with international flavors that make up her Modern American Cuisine.