Kate Hopkins joined the Pixie Scout team in June of 2014 as Events Producer. Kate has worked in restaurants all over New York City. She simultaneously spends much of her time performing in and directing theater in New York, Philadelphia and Massachusetts. With one foot in hospitality and one foot in theater, she brings to The Pixie and The Scout an incredible passion for the full positive experience of both guest and client. An avid community gardner, she also loves cooking fresh local ingredients herself!
Jonathan Hittinger graduated ROTC from Lehigh University, PA and began his career in the US Army … about 12 years and a few career pitstops later, he graduated from the culinary program at The Art Institute of Pittsburgh. He considers his time sourcing and cooking at Blue Hill Stone Barns in Westchester, NY, as well as his stint as Chef de Cuisine at Parm in Manhattan to be some of the most influential of his years in professional kitchens.
Katy McNulty formed her most defined food ideas long before ever working in a restaurant. She graduated from Grove City College, PA and spent a few years food writing, organizing with Slow Food USA and gardening with an Edible Schoolyard project. When she met Jonathan, he challenged her to throw her food creeds into the fire of a professional kitchen. Her experiences in particular at Applewood, Brooklyn, Blue Hill, NYC and La Mar Cebicheria taught her the culinary discipline required to cook and eat your commitments.