Journal | In Community

In Community: Kitty's Market & Restaurant

By Eimy Figueroa

As we strive to continue getting to know and collaborate with our community, we had the pleasure of interviewing Robert and Kat from Kitty's Market & Restaurant. They shared their passion for creating a warm and welcoming atmosphere where people can come together to enjoy delicious food made with locally sourced ingredients. From unique twists on Central and Eastern European staples to zero-waste kitchen practices, it's clear that Kitty's is committed to sustainability and building close relationships with Hudson Valley farms. Plus, Robert and Kat shared some of their favorite local places that make them feel a part of the community.

Journal | In Community

In Community: Kitty's Market & Restaurant

What’s your name and position at Kitty’s and how long have you been there?

ROBERT: Hello, I’m Robert. I am currently living in Hudson. I lived in Brooklyn for the past decade and moved up here in April of 2021 and have had an extraordinary time settling in.

I am the Culinary Director of Kitty’s restaurant & market starting in February 2022. I am an American-Pacific Islander with roots around the world, having grown up in California, Okinawa, the mid-south, and New York.

I moved to Hudson from NYC, and was previously in the kitchens of Restaurant Daniel, Eleven Madison Park, Bien Cuit, Maison Kayser, Union Square Events, and Soho House & Co (Meatpacking & Dumbo House locations).

Made in

KAT: Hi, I’m Kat Gormaley! After graduating from the Culinary Institute of America in Hyde Park, NY, I moved up-river to Hudson. I joined the Kitty's crew as a pastry chef, in April 2022. I currently hold a sous chef position, working alongside both the restaurant and market teams.

Meridian Apron Robin

$168

Made in Mexico

Robin

Meridian Apron Robin

$168

Made in Mexico

Robin

How would you describe a typical day working at Kitty’s?

ROBERT & KAT: Everyday is a constant evolution, and we all strive for success in the kitchen on the daily, and reminding ourselves that today is more important than yesterday.

What’s your favorite culinary creation on the menu?

ROBERT & KAT: We’re lucky to be in the heart of the Hudson Valley, surrounded by some of the region’s richest farmland. Our program is a harmonious marriage between what our culinary team creates and what is locally and seasonally available.

We focus on serving warmth and comfort in creative new ways with dishes that are designed to be shared family style.

Everything we serve is made in-house, with an emphasis on zero-waste kitchen practices. Our ingredients are locally sourced and vary by season thanks to our close relationships with Hudson Valley farms like Hudson Harvest, Tivoli Mushrooms, Whistle Down Farm, Veritas Farms and Sparrowbush Bakery to name a few. We always choose farmers, ranchers, and fishers that are local to the northeast region and align with our values—planet-friendly, low- or zero-waste, and sustainable.

We take inspiration from the Hudson Valley and Catskills’ Borscht Belt history by offering twists on Central and Eastern European staples.