Culinary Team
The KOR culinary team combines talent from all aspects of the food world in order to better serve our partners. We thrive on creative collaboration, allowing the team to deliver informed, targeted solutions that will add immediate value to any aspect of the food and beverage industry.
Katie Thomson, MS, RD - Director of Nutrition / Product Development
Katie studied pre-med & business at the University of Oregon. Following her passion for health & nutrition, she attended the University of Washington, completing the Registered Dietitian program and earning a Masters in Nutritional Sciences.
Understanding the evidence-based science as well as the importance of staying relevant to consumer's evolving wellness needs, Katie takes a holistic approach to developing nutrition strategies for each of KOR’s clients. From menu development to nutrition analysis, Katie plays a key role in the culinary team.
Katie comes to us from Starbucks Coffee Company where she was company’s first Nutritionist. She played a pivotal role in assessing opportunities and making foundational strategic moves as Health & Wellness became a top priority. Acting as the global nutrition expert and lead spokesperson for the Health & Wellness agenda, she influenced all aspects of the business from global strategy, to consumer research, to concept development & R&D, to regulatory & scientific affairs, to marketing & communication platforms.
Katie resides in Midlothian, VA with her husband Kevin, son Jackson & golden retriever Lucy.
Hamilton Goss - Director of Culinary / Product Development
Chef Goss brings experience and focused dedication to the KOR Team through his culinary vision and mastery of cuisine. Hamilton, an Atlanta native, acquired classical French training at The Art Institute of Atlanta. With over twelve years of leadership under the Certified Master Chefs of both The Greenbrier and Cherokee Town & Country Club, Hamilton has fostered his own artistic style and honed his skills to implement that style effectively.
Moving to Richmond in 2008 chef quickly found himself engaged in the culinary veins of the River City. Voted "The Richmond Chef that should be on Top Chef" in Richmond Magazine's Best Of edition, he has certainly found his place within the culinary community of Virginia's capitol city.
Chef Goss competes in American Culinary Federation, World Association of Chefs Society, and Chaîne des Rôtisseurs competitions, keeping him well-versed in the needs of clientele and at the forefront of current trends. Hamilton's love of travel and the ability to experience different cultures and their cuisine offers him unique insight into both global and classical food techniques and traditions and the history behind them. His desire to link why things are done, and the rationale behind them, presents a dynamic perspective that integrates each portion of his projects and always renders the final inspired result. Chef Hamilton is also currently pursuing his MBA to link his culinary training with his business-minded methods.
Kelly Sayko - Director of R&D / Business Development
With over 15 years of experience in R&D and Pastry Arts, Chef Kelly is an integral part of the success of the KOR Culinary team. Her passion for food and product development shines in every area of her work with KOR partners.
She carries a wide array of national manufacturing product development experience in pasta, sauces, proteins, desserts, and flavoring / seasonings. Kelly hones her skills by participating in local, state and national competitions, with medals and awards in best in show for pastry arts
Kelly studied pastry arts at Johnson and Wales University where she was a member of the Collegiate Ambassador Team. She holds a MBA, BS in Global Marketing and Business Statistics.
Kelly, a Virginia Beach native, resides in Richmond with her husband, Justin and cat, Miles.
Jared Dalby - Culinary Contributor
As a Johnson and Wales University alumni with eight years of foodservice experience, upholding the highest standards of KOR and its partners has been Jared's foremost responsibility. With a concrete background in fine dining he has been able to bring refinement and creativity to the way KOR’s partners think about menu and product development.
A native of Richmond, Virginia, Jared, constantly immerses himself in local activities that showcase the regions bountiful resources and unique activities. Having worked in cities that have been nationally recognized for their attention to local responsibility, it has become a mantra of his to apply practices in his daily activities.
While working with KOR, Jared has been a continuing member of the Research Chef’s Association and the American Culinary Federation, helping him to better stay current with food trends. Chef Jared Dalby is a full time Chef at the prestigious Washington DC restaurant, Komi in DuPont Circle.