As a trained award winning Pastry Chef, the origins of my work come from fine dining pastry kitchens, where discipline, creativity and tremendous work ethic were paramount. The past 20 years has honed disciplines across all hospitality with a focus on partnerships and vendor relations, development and strategic growth.

I am able to pull from skill sets in culinary , packaging design, e-commerce, retail, OS&E and operations to meet each pain point and installation with efficiency and creativity, alleviating the use of excess consultants. I have proven this through my current role opening high touch membership based and public establishments with complex operations and a heavy focus on design imbued in each element, at a rapid pace. Prior to going in house, development ranged from hospitality to ghost kitchen brand building. Globally, I have layered experience in the European and Asian markets.

Katzie Guy-Hamilton, is the Global Director of Concept Development and Standards at CultureWorks inc. CultureWorks is the holding company, management and development platform for culture, experience and hospitality brands. The portfolio consists of kindred companies with intellectually curious audiences, who are shaping the future of the experience economy.
CultureWorks is the parent company of NeueHouse (co-working, events and F&B) and Fotografiska (the museum experience for the modern world).

Prior to joining the global team, ClarksonSears Consultancy developed projects and parternships across Ghost Kitchen, Hospitality, Creative Agency and Retail brands. Cassata Bakery: gifting joy, by the case was incubated in 2020 and sold out seasonally as a luxury artisan confection company focused on packaging and fine products as well as wholesale partnerships with luxury hospitality brands.

Prior to consulting, as the Director of Food and Beverage of Equinox Fitness, Katzie focused on strategic partnerships, content and nutrition across the brand; using the pillars of Movement, Nutrition and Regeneration as a guiding light. Her debut book, Clean Enough supports an inclusive approach to food freedom and personal empowerment with nutrition.

Prior to entering the high performance world of Equinox, Katzie ran all Global Food and Beverage and Innovation for the indulgent chocolate brand Max Brenner International. She ran the Pastry departments at Grand Hyatt New York's flagship in Grand Central and the celebrated pastry program at New York’s trendsetting Ace Hotel. She trained in California under Pastry Maven Sherry Yard at Wolfgang Puck’s Spago Beverly Hills. She is the graduate of the French Culinary Institute and recipient of its Outstanding Alumni of the Year for 2011. Katzie’s talents earned her a spot on Season Two of the television cooking competition, Top Chef: Just Desserts. She was named Top Ten Pastry Chef’s in America by Dessert Professional Magazine in 2014.

Katzie teaches healthy cooking at Goal4Kids in Harlem and Co-Chairs October Ball, benefitting the Catholic Big Sister’s and Big Brothers Organization. She embodies the concept of living mindfully in the middle and is a certified Health Coach by the Institute for Integrative Nutrition. Katzie represents a holistic approach to food and lifestyle both inside and outside of Equinox.  

Katzie has appeared on Fox Network, Bravo TV, Martha Stewart Radio, CBS, Food Network and Internationally appearing in Japanese, Australian and Korean Media.