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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.

UPDATE: Chef Anna is currently not taking any new clients, and is focusing on building new outlets in the culinary field. These include more recipe development, creating a specialized online course to teach creative cooking, giving live classes, and planning on opening an actual location in the not-too-far future. Stay tuned for more exciting news! 

Meet the Chef


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 at Chopped At Home, a spin-off of Chopped the TV show. This started her competitive career and since then, along with winning many online recipe competitions, she won Springfield cooking competition, Show-Me Chefs, Bacon Battle in St. Louis, and came out top five in the World Food Championships last year, one of 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 has served formal, multi-course dinners in people's homes, with personalized menus, never repeating a menu twice to 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


Bread and Butter

sunflower buckwheat/ golden balsamic whipped gee





Bleu d’Auvergne / onion ash

raspberry emulsion/ pistachio mousse/

goat gouda/ celiaric crème





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

poppy seed croutons/ lime basil





pickled Meyer lemon summer zucchini

smoked macadamia puree /

seafoam / parsley gremolata/ toasted grains



Kobe Beef


 shiitake mushroom/ glazed leek

potato goat galette/ black garlic reduction/

disassembled okra/ radicchio



Palette Cleanser


Blood orange/ ginger/ celery sorbet




drunken wild strawberries/ baked mascarpone/ hazelnut praline crust/ elderberry syrup/

whipped clotted creme 




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

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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.”  



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