Chef Anna

Private Chef; Recipe and Menu Developer; Personal Traveling Chef

Food is more than taste. It's 100 percent flavor, 100 percent presentation, and 100 percent an unforgettable experience.

Meet the Chef

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Anna is a  private chef located in Midwest Missouri. She began cooking at age seven, and continued pursuing her love for cooking ever since. While working on a dual degree in Hospitality and Restaurant Management and Piano Performance, she began turning her passion into her career. 

In the fall of 2016, Anna won the championship in Chopped At Home, based in NYC. This started her competitive career and since then, along with winning several online recipe competitions, she has won Springfield cooking competition, Show-Me Chefs, Bacon Battle in St. Louis, and came out top five in the World Food Championships last year, the largest cooking competition in the world. ​

Chef Anna has gotten much of her training through staging (short intensive internships) nationally and abroad. These have included 3-Michelin Star restaurants Grace in Chicago and Maaemo in Oslo, Chef's Warehouse in South Africa, Lysverket and Staup in Bergen Norway,  Frankfurter Botschaft and Seven Swans in Germany, and trailing at Eleven Madison Park and Blue Hill in NYC. She spent several months shadowing under French executive Master Chef Roland Parney, at La Galette Berrichonne near her hometown.

 

As a private chef, she serves formal, multi-course dinners in people's homes, personalizing every menu to fit their specific palette. No two menus are the same, which creates a unique and memorable experience. Chef Anna's specialty is Nordic cuisine, incorporating techniques and flavors she'd learned around the world. She utilizes natural and local ingredients, supporting small and local farmers to create pure and unadulterated flavors.

 

Sample Menu

FALL FORMAL DINNER

Bread and Butter

Sunflower buckwheat/ celery walnut whipped pesto

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Cheese

 

Bleu d’Auvergne / onion ash

raspberry emulsion/ pistachio mousse/

goat gouda/ celiaric crème

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Beets

 

beets three ways/ pickled apple chutney/ pomegranate/ burnt honey coconut kefir/

poppy seed croutons/ lime basil

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Scallops

 

meyer lemon/ pearl barley risotto/

roasted corn puree/ smoked macadamia  oil /

seafoam /lemon caviar 

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Kobe Beef

 

glazed leak/ shiitake mushroom/

potato goat galette/ black garlic reduction/

disassembled okra/ radicchio

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Palette Cleanser

 

pear/ ginger/ celery sorbet

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Chocolate and Tahini

espresso salted crème /Askinosie chocolate/

black sesame popcorn brittle/

coconut date caramel/  tahini mousse

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Contact 

Please contact me with any questions or to set up a consultation.  

As a musician and a chef, culinary arts and music could never be more closely related. Rephrasing Robert Capon's words:

“A musician once complained that half the notes he wanted to play were not on the piano. They lay, he claimed, between the keys where he could never get to them. Such is the art of the culinary endeavor. The infinite combinations and flavor profiles are the cracks in the culinary keyboard. We who are chefs must do our best to discover how to play those notes within the keys on our instrument.”  

 

 

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