Katryana Zide began her chocolate journey when at a young age she visited Jean Phillipe Patisserie in Las Vegas. Mesmerized by the artistic pastries and chocolates, Katryana held a continued interest in the craft. After graduating college in Los Angeles with a degree in Music, Katryana decided to leap into Culinary Arts.
She trained at the Culinary Institute of America (CIA) in Napa Valley, California and graduated with a degree in Baking and Pastry. During her time, she worked at the Grand America Hotel in Salt Lake City, Utah in their La Bonne Vie Patisserie under the talented Chef Jeffrey De Leon. Afterwards, she returned to the CIA where she was hired as a Chocolatier. It was there that she developed new flavors, perfected techniques, and created a collection of custom truffles for local wineries.
Katryana continued her education in chocolate as the Sous Chef at Kollar Chocolates under Chris Kollar, who was named Top 10 Chocolatiers in North America. After 6 years, Katryana departed and began establishing her chocolate brand by working with Michelin Starred Chefs and wineries. Currently, Katryana continues to test and create new innovative chocolates and confections to push the boundaries of what a delicious, flavorful treat means.
