Chef Ana Timmis

I am a professional chef of 13 years, and a forever-student in the world of hospitality. After getting my first kitchen job at 17, I went to the Culinary Institute of America in Hyde Park, New York and received a bachelor's degree in Restaurant Management with a specialization in Farm-to-table practices. After graduation, I moved to Austin, Texas to pursue a career in the blossoming food scene there. I landed at Odd Duck, one of Austin's top restaurants since it's opening, and stayed for 4 years working my way up to a sous chef position while learning about the importance of farmer relationships and learning from some of the most talented chefs in the city. Post Odd Duck, I took some time to learn the art of dough in various bakeries and pizza shops before finding myself in the private chef business. With multiple weekly clients, I prepared healthy, delicious menus for them and their families and also executed multiple special occasions dinner parties for Austin's elite. Since moving back to Tucson, I've realized that working as a freelance chef is actually my dream career and have dipped my toes in high-profile event catering, private cheffing, and being a chef aboard yachts.