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      Chef Cathy Brower

Cathy Brower had a 30 plus year publishing career that began at The New York Times. After several years at the Times, Brower moved into magazine publishing. She was the Managing Editor of SUCCESS Magazine, an Executive Editor at Scholastic, Inc. and VP/Editorial Director at Freedom Communications.  A small business expert, Cathy appeared regularly on CNBC, CBS, and NBC. One more magazine and two television pilots later she finally decided to pursue her true passion which was food. She is currently the pastry chef at Thaimee at the McCarren in Brooklyn. Cathy studied at the Culinary Institute in Florence and specializes in Italian and Mediterranean cooking as well as baked goods. Throughout both careers Cathy has remained dedicated and passionate about giving back to the community. She has mentored foster children, worked in various soup kitchens, and currently teaches adult literacy to immigrants at the Brooklyn Public Library.

Executive Chef Hong Thaimee

Ratatouille Co-Founder

Originally from Chiang Mai, Thailand, Chef Hong Thaimee is the chef/owner of Ngam in New York City’s East Village (ranked as the Best Thai Food in NYC by The Village Voice in 2013).

In 2015 she authored the cookbook “True Thai” (published by Rizzoli International) and challenged Bobby Flay on Iron Chef America in 2013. She is a celebrity chef, humanitarian activist, inspirational global guest speaker, and ambassador for Thai food. 

In addition to pop-up events in Paris, Mexico City, and other international locations, two new restaurant concepts from Chef Hong are slated to open in New York City in 2017. Read more about Chef Hong here.


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Chef Mattie Dalo

Mattanee is a native of Bangkok, Thailand. She initially chose a career in Finance getting her Bachelors Degree in Thailand, and MBA in the United States.  After working 5 years in banking in Thailand, she decided to begin taking professional courses in cooking Thai food. She continued to cook and bake as a hobby, but she knew she wanted to pursue being a Pastry Chef.  She graduated with honors in Pastry Arts at the French Culinary Institute in New York and soon after moved to Singapore where she worked at Daniel Boulud’s DB  Bistro Moderne.  She then started her own on-line French patisserie line in Singapore.  Since moving back to the US, Mattanee has continued her love of food by spending the majority of her days in the kitchen.  She enjoys entertaining her friends here with authentic home cooked Thai dinners followed by spectacular French desserts.


      Chef Gail Norton

Over the past two decades, Gail has acquired professional training in the culinary arts from the best chefs from around the world while also refining her leadership development skills.
She has hosted events ranging from intimate parties of four to five-star dinners for 50+ guests. Chef Gail has served a clientele across an extensive spectrum, from the all-American family to foreign dignitaries and their spouses.  
As a strong believer in empowering and supporting women, Gail is proud to join the Ratatouille team.


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