Kathryn Gordon received her bachelor's from Vassar, later attending New York University’s Stern School of Business for her graduate degree. She began her career as a Wall Street consultant before switching to food. After deciding to change professions, Gordon earned an honors certification from L'Academie de Cuisine and worked at leading restaurants such as The Rainbow Room, Windows on the World, Le Cirque and Le Bernadin.
Gordon was an assistant producer and co-host of the live Carymax World and National Pastry Championships for twelve years. She joined ICE in fall 2003, transforming her knowledge and experience into a passionate career in education. Her first cookbook, Les Petits Macarons, Colorful French Confections to Make at Home (Running Press) was released in 2011, and described by the Wall Street Journal as the most “comprehensive and inspiring” book on macarons in any language. Her second cookbook, Les Petits Sweets, Two-Bite Desserts from the French Patisserie was published by Running Press in 2016. In May 2017, Chef Kathryn was named one of Dessert Professional Magazine’s 2017 Top Ten Pastry Chefs in America and inducted into their prestigious Hall of Fame.
Chef Gordon and colleague Jeff Yoskowitz oversee Food Start Up Help, a consultancy for new business development. Kathryn is also the co-chair for ICE's Center for Advanced Pastry Studies (CAPS) program. Chef Gordon is also a member of Les Dames d'Escoffier. For Gordon, the term "culinary voice" means, “thinking about the food you're serving from the ingredient level up — what the ingredients are, where they came from and how they were grown, and how they go together in delicious and perhaps surprising manners.”