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Katrina Mazyck is the Program Manager at UGK Community First (UGK-CF) with over 26 years of experience in the hospitality industry. She began her career on a fast track as a chef, completing her training as a Culinary Specialist in the Army National Guard, followed by the Advanced Standing Culinary Program at Johnson & Wales University (Charleston). She later earned a B.S. in Hotel, Restaurant, and Institutional Management from Virginia State University.

 

The majority of Katrina's career has been focused on catering sales, with a specialization in the social and corporate markets at various hotel brands across Richmond. Prior to joining UGK-CF, she held the position of Express Sales Manager at Mosaic Catering and Events.

 

At UGK-CF, Katrina is excited to leverage her expertise in hospitality sales, logistics, marketing, and the culinary arts to reshape the community's relationship with nutrition. Through UGK-CF's new initiative, "Smart Soul Food," she aims to foster a culture of health and self-sufficiency. By making fresh, healthy food more accessible, Katrina envisions a dual impact: uplifting the local economy and demonstrating how cities can use food as a tool for equitable sustainability.