After more than 11 years of mixing cocktails and experimenting in her Ballard Avenue Food Studios kitchen, Kathy Casey is picking up shop by the end of the summer and moving her business headquarters to Magnolia, where her and husband John live.

John and Kathy purchased the circa 1898 Ballard Avenue buildings about 12 years ago for $460,678. Now they are worth more than $5 million, said the Casey's. Their plan is to sell or lease the property privately.

After investing more than $1 million in improvements and major renovations, many of which John did himself, Food Studios opened about a year later in 1998 in the Chopard building at 5130 Ballard Ave. N.W.

It was at the cusp of Ballard Avenue's transformation from industrial-chic to trendy boutique. Then later in 2007, the third outlet for Kathy's Dish D'Lish brand opened next door to the Food Studios in the historic Theisen building.

The buildings, located in the Ballard Avenue Historic District, have been many things during the last century, including a mission, a liquor store, a cafe and a family theater in the early 1900's.

The Food Studios and Dish D'Lish take up about 6,000 square feet on the 10,000 square foot lot. It's too much space, Kathy said.

The new location, which she will lease at the Salmon Bay Marine Center in Magnolia, is a more manageable 2,400 square feet.

John said it's always been a part of their long-term business plan to eventually sell the Ballard Avenue location and move the business somewhere else. It's just happening sooner than they'd thought, he said.

"We love Ballard. This is our baby," said John of the old buildings. "The decision was emotional, but from a business perspective it makes a lot of sense. It's a once-in-a-lifetime opportunity."

Kathy said, as well as being close to their home, the new Magnolia location has that "slight industrial feel" like Ballard.

"Ballard has an amazing community of small businesses that are very supportive of each other," she said. "John and I will miss being 'down the street' from many of our great friends but will just be a quick jaunt across the water."

Kathy already has plans to offer private chef services to the yachts moored just below the Salmon Bay Marine Center, which overlooks the water.

Kathy, who left home at 14 and got her first real job as a cook in a Seattle convent, is celebrating the 20th anniversary of her food services business this year, which includes a mix of celebrity chef, mixology, bar-chef improvement and food and beverage consultant. She admits, though, not many people understand what that means.

"It's unique," said John.

Kathy characterizes herself as an expert food, beverage concept consulter and product developer, as well as one of the first "bar-chefs" who pioneered using fresh herbs and fruits in cocktails.

But after 20 years, and despite the economic downturn, Kathy said her business has never been stronger. And it's growing.

As well as several national clients, her services are hired from companies in Australia, Canada, Japan and more. Because a lot of her work revolves around creating original menus and cocktails confidentially, her name is often in the background.

This week Kathy is filming a promotional DVD in Las Vegas for Cuisinart, which will come with several of the kitchen appliance maker's products.

She's developed a pizza concept for Restaurants Unlimited and the cocktails at Ballard's Volterra Restaurant.

The Costco brand Lobster Ravioli, also Kathy's creation. The Spanish-menu and theme of the Andeluca Restaurant in Downtown Seattle's Mayflower Park Hotel was her concept, from the plate-ware to the cocktails.

"I'm really, really busy now," said Casey. "You've eaten or drank something that I've made."

She's the author of nine cookbooks, including her newest, "Sips & Apps," which will be released in May.

"I think a good business person has to be flexible," she said. "You always have to be thinking about what's next. People who are forward thinking do well."

The Salmon Bay Marine Center is located at 2292 W. Commodore Way.