After completing her undergrad at Boston University, including a semester abroad in Spain, chef Kate Smith discovered her passion for the culinary world. She began working under the acclaimed Tony Maws of Craigie Street Bistro, where she spent a year until the restaurant relocated to Craigie on Main. From there, she cooked at Cambridge’s T.W. Food, where she worked her way up to sous chef.

After some time spent cooking on Nantucket at Ventuno under chef Gabriel Frasca, Smith and her husband—fellow chef Trevor Smith—traveled through Europe and learned the art of cheese-making in Southern Spain, outside Granada. It was during this time that her passion for Spanish cuisine blossomed. From there, the duo moved to NYC where she spent two years as a line cook at Le Bernadin.

Upon returning to Boston, Smithe served as chef de cuisine at Tony Maws’ restaurant Kirkland Tap & Trotter, until she landed as chef de cuisine at Toro, Ken Oringer and Jamie Bissonnette’s beloved Barcelona-inspired tapas bar in Boston’s South End, where she helps to craft the creative take on both modern and traditional tapas.

In 2020, the Smiths opened Thistle & Leek in the heart of Newton Centre. Inspired by their travels through Europe, the cozy restaurant evokes the vibe of London’s modern gastropubs with a menu of seasonal-driven small plates, an old world wine list,  a straightforward cocktail program and warm and casual hospitality.

In her free time, Smith keeps her hands busy with her hobbies of knitting and sewing.