Meet the Executive Chef and Catering Director:
Sosie Hublitz

Sosie was raised in the greater Washington D.C. area where great food was a part of everyday family life. Growing up in a metropolitan area close to the Chesapeake Bay exposed her to a variety of ethnic foods as well as the fresh seafood the Bay had to offer.

After studying Fine Arts at Virginia Commonwealth University, Sosie moved to Los Angeles, and began a career in motion pictures, as a set designer and art director. After nine years of traveling around the world and designing film sets Sosie changed careers. Combining her talent for designing sets, and her love of food, she moved to Richmond, Virginia and opened her first nationally recognized and critically acclaimed restaurant, “Millie’s”. After six years of unstoppable success, Sosie decided to move to New York City to study food by simply living in the city and consulting for several developing restaurants. Next,the opportunity to help design the Richmond, Virginia theme restaurant ‘Havana 59” presented itself. Sosie became the consultant for the restaurant design and menu development, which featured a Cuban-Chinese menu that set new trends in Richmond. After seeing Havana off to success it was time to open her next restaurant, “Mono Loco” located in Charlottesville, Virginia. Mono Loco was the city’s first authentic Latin themed bistro that became the hottest destination spot in town.

Next project on the list was “Patina Grill” in Richmond's west end and once again the food and design made it to the “Best of” lists in all categories.
Now, living near the boyhood home of Thomas Jefferson, “Tuckahoe Plantation” Sosie and plantation owner Tad Thompson teamed up and offered exclusive catered events, specializing in wedding ceremonies and receptions. After hundreds of events and years of flawless service, Sosie had the opportunity to open her next restaurant, “The Kitchen Table”, located in downtown Richmond. With a new restaurant in full swing that once again commanded all of the “Best of” awards, it seemed natural to expand the restaurant with a full service catering company. Kitchen Table Catering offered custom designed menus that suited client's individual themes and culinary preferences.

After years of success in Richmond with features in publications including Southern Living, Gourmet, Food Arts, The Washington Post and the New York Times, Sosie decided to move to the Outer Banks of North Carolina.