In the vibrant culinary landscape of California, Chef Katerina Balagian shines as a beacon of creativity, resilience, and unwavering dedication to her craft.
Her journey, though not without its challenges, is a testament to the transformative power of passion and the profound impact a chef can have on their community.
Born in Yerevan, Armenia, Katerina’s earliest memories revolve around the warmth and connection forged over shared meals. Four generations gathered around the family table, savoring dishes steeped in tradition and love.
This inherent reverence for food blossomed into a culinary calling, leading her to pursue a career that would transcend kitchens and touch lives.
Chef Balagian was born in Yerevan, Armenia and moved to the United States when she was very young. She grew up in Providence, RI raised in a family that placed a huge emphasis on eating together and feeding others.
Growing up, she fondly remembers the years of having four generations together at the dinner table for every meal.
“I was raised in a family where shared meals were a cornerstone of daily life,” Balagian explained.
“My inspiration to become a chef stems from my family’s emphasis on breaking bread together and feeding others. Growing up with four generations at the dinner table, I learned the value of food as a means of connection and tradition. The rich, cultural tapestry of flavors and ingredients from my Armenian and Middle Eastern heritage, combined with the diverse culinary influences in Californian cuisine shaped my approach to food.”
While in Berkeley, she worked full time as an intern at a local nonprofit organization. During this time, she began working part time in addition to her nonprofit work at a local restaurant, La Mediterranee.
Working her way up, she eventually became a hiring manager and after enrolling in a local pastry program at Laney Community College, she began contributing to the pastry program.
It was also during this time that she faced major health issues that eventually left her unable to walk. The second she was able to, Katerina walked back into the restaurant and asked to be put on the schedule.
It was at this moment that she realized that restaurant life was the life for her.
After leaving La Mediterranee, Katerina began working as a morning baker and pastry chef at the esteemed Katrina Rozelle Pastries & Desserts.
During this time, she also accepted a part time position at Dyafa, a fine/casual Palestinian restaurant in Oakland, the brainchild of Daniel Patterson and Reem Assil.
After Assil stepped down as partner, she worked under rising star, Chef Mona Leena who inspired her to take a leap of faith and move into the fine dining world after being offered a pastry position at Coi, a two Michelin starred restaurant and institution in San Francisco.
After Coi closed its doors due to the pandemic, Chef Katerina decided to move to Sacramento to be closer to her parents and accepted a Junior Sous position at Catta Verdera Country Club where she did everything from cooking on the hot line to running banquets to designing wine tasting menus.
In addition, she became the Kitchen Manager for The Lean On Me program at The Brazilian Center for Cultural Exchange in Sacramento, feeding hundreds of unsheltered Sacramento residents each week.
After a year of working at Catta Verdera, she decided that she needed a more creative environment where she could thrive, and she found that at Allora in East Sacramento, a fine dining Italian restaurant that had a huge influence on her career.
She worked under Chef Deneb Williams and his wife, co-owner and Sommelier, Elizabeth-Rose Mandalou, who became both mentors and friends.
After many cumulative years in the industry, Katerina decided to go back to her roots and make food that reminds her of why she started cooking in the first place.
This journey brought her to Seasons in Davis, where she creates locally sourced, seasonally inspired menus that borrow elements from the dishes she grew up eating at home.
Katerina’s culinary tapestry is woven with threads from diverse experiences.
From honing her skills at La Mediterranee in Berkeley to the rigorous demands of Coi, a two-Michelin-starred institution, she absorbed knowledge and refined her technique under the tutelage of renowned chefs.
Each step, from navigating the bustling pastry scene to mastering the intricacies of fine dining, fueled her creative fire.
“I owe all of my culinary expertise to the mentors I’ve met along the way,” Balagian detailed.
“My instructors at Laney College, Chefs Lew, Raji, Miller, (Lambert) the owner of La Mediterranee in Berkeley, Garbis Baghdassarian, Katrina Rozelle, Daniel Patterson of Coi, Mona Leena of Lulu Berkeley, and Deneb Williams and Elizabeth-Rose Mandalou, Lee Hinton, Robert Sakado and Derek Sawyer of Allora, all played such vital roles in my growth.”
“I started my formal culinary career in pastry as a production baker for Katrina Rozelle, but I fell in love with savory very quickly,” Chef Katerina said.
“My goal was to work in kitchens that were challenging and focused on quality and seasonality of ingredients. This landed me a job at Coi. Although I was hired as a pastry chef, I worked as garde manger and prep cook while employed there as well. I realized then that I needed to work in an environment full of passionate, driven, hard working and talented individuals so that my colleagues and I would have the same energy and enthusiasm for the craft.”
Katerina’s journey hasn’t been without hurdles. Facing major health challenges early in her career, she refused to be deterred.
Her determination to return to the kitchen, stronger and more focused than ever, is a testament to her unwavering spirit. This strength extends beyond the kitchen walls, as Katerina actively contributes to her community.
Her involvement with The Lean On Me program at The Brazilian Center for Cultural Exchange exemplifies her commitment to nourishing not just bodies but also spirits.
Today, Chef Katerina presides over the kitchen at Seasons in Davis, California. Here, her passion for fresh, seasonal ingredients and her Armenian heritage come together to create dishes that are as soulful as they are delicious.
Katerina’s menus sing with the rhythm of the seasons, featuring locally sourced produce that tells a story of the land and the people who cultivate it.
Being the head chef at Seasons represents a unique blend of culinary experience and community involvement.
“It’s a role where I not only craft menus that mean something to me but also actively support local non-profits and small to medium-sized farms,” the NorCal chef noted.
“By featuring their produce, which often doesn’t make it to many restaurant menus, I hope to bring a spotlight to the heart and soul of our regional agriculture.”
Chef Katerina Balagian’s story is a powerful reminder that the path to culinary success is rarely linear. It is paved with challenges, moments of self-doubt, and triumphs both big and small.
Yet, through it all, her unwavering passion for food, her dedication to community, and her unwavering spirit shine through.
For aspiring chefs and restaurateurs alike, Katerina’s journey serves as a beacon of inspiration, urging us to embrace challenges, prioritize community, and let our culinary passion blossom into dishes that nourish not just the body but also the soul.
The importance of mentorship and collaboration: Katerina’s journey highlights the vital role mentors play in shaping a chef’s development.
Her collaborations with renowned chefs and passionate colleagues demonstrate the power of collaboration in fostering creativity and excellence.
The value of local sourcing and community engagement: Katerina’s commitment to sourcing ingredients from local farms and her involvement in community initiatives offer valuable insight.
With that comes a unique perspective in her role purchasing and foraging for produce from the UC Davis Student Farm and SCOPE Programs.
“It deepens our commitment to sustainability and local sourcing,” Balagian added. “This position is not just about leading a kitchen; it’s about nurturing a community-focused, farm-to-table ethos.”
Chef Katrina also understand the importance of building both a culinary team and “go-to” vendors to accomplish her culinary goals.
“Our signature dish is Lamb Muhammara. I use Aleppo pepper, walnuts and pomegranate molasses from Chefs’ Warehouse as key ingredients in the muhammara,” Balagian outlined.
“This traditional spicy, sweet, tart dip perfectly contrasts the rich flavor of the crispy fried braised lamb. This dish represents my culinary journey, blending traditional tastes with hyper local and seasonal California fruits and vegetables and ethically sourced proteins.”
With the selection of Chefs’ Warehouse as her primary foodservice distributor, Balagian is able to lock in consistent quality.
“I chose Chefs’ Warehouse as my foodservice distributor for their exceptional quality and variety of unique ingredients. Their caper berries, Aleppo pepper, tahini, sumac, and pomegranate molasses are essential for creating authentic flavors in dishes like our musakhan and hummus. Chefs’ Warehouse also supplies our Seasons team with specialty pastry supplies, many of which are sustainable and ethically sourced, which is of great importance to the mission of the restaurant. Most of all, I appreciate the personalized attention from my local reps.”
The transformative power of passion and resilience: Chef Katerina’s story is a testament to the power of unwavering passion and resilience in overcoming challenges and achieving culinary success.
