Chef Anna

Private Chef; Recipe and Menu Developer;  Food Stylist

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 Ozark Missouri. She began cooking at age seven, and has never stopped since. While working on a dual degree in Hospitality and Restaurant Management and Piano Performance, she began turning her passion into her career. 

 

This year she received the honor  of being named Chef of the Year in FEAST Magazine for Springfield MO. "This is a huge honor, I'd never have seen myself here 5 years ago. The support and encouragement I've gotten along the way has been what brought me here today, and I can't thank all the wonderful friends, family, and clients who've never stopped believing in me."
 

In 2016, Anna flew back home from NYC, winner of 'Chopped at Home.'. This started her competitive career and since then, along with winning several online recipe competitions, she won Springfield cooking competition 'Show-Me Chefs,' 'Bacon Battle' in St. Louis, and came out top five in the 2019 'World Food Championships', 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 (also her heritage), in which she  incorporates techniques and flavors she learned around the world through Scandinavian style. She utilizes natural and local ingredients, supporting small and local farmers , and forages on the daily, to create pure, 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 fill out the intake form on the CLIENTS page for event requests and questions. 

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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.”