I am a professionally trained chef who attended the Institute of Culinary Education, and subsequently worked in numerous restaurants in New York City and Philadelphia. I worked in restaurant kitchens for more than a decade, starting as a line cook and ending with several roles in executive management. My resume includes training in a wide variety of cuisines and service styles, including Italian, French, Greek, Japanese, British, Korean, and modern American. I became very interested in the different special events and banquets we would often host at the restaurants, and as a result pivoted into my own personal chef business. I truly enjoy creating special experiences for guests, and am happy to cater to any need, event, or dietary restrictions that may be presented. I feel fortunate to be able to have found a profession where I can take such pride in my work, and in turn help you enjoy a special occasion!

For me, cooking is...

My comfort zone. I feel centered and energized when I am cooking, whether it is a recipe I know from memory or a brand new technique.

I learned to cook at...

I started by watching my mother and reading voraciously, and ultimately went to school at The Institute of Culinary Education.

A cooking secret...

I always use way more aromatics than any recipe calls for. The significance of alliums and herbs cannot be overlooked in my opinion.

My menus

Winter Italian Tasting

STARTER

All inclusive

Panecotto with Cavolo Nero, Cannellini, and Gremolata

FIRST COURSE

All inclusive

Bucatini with Roasted Winter Squash, Pancetta, Tomato and Sage

MAIN COURSE

All inclusive

Caper Brined Trout with Crispy Pecorino Potatoes and Salsa Verde

DESSERT

All inclusive

Olive Oil Cake with Roasted Cranberries

Summer Mexican

STARTER

All inclusive

Snapper Crudo with Agua Fresca, Serrano and Cilantro

FIRST COURSE

All inclusive

Ensalada Verde with Avocado Goddess Dressing, Queso Fresco, Charred Corn and Tomatoes

MAIN COURSE

All inclusive

Roasted Salmon with Ancho Adobo Sauce, Confit Sweet Potatoes, Pepita Crumb and Lime Crema

DESSERT

All inclusive

Chili Chocolate Cake with Salted Caramel Sauce and Cocoa Whip

French Mediterranean

STARTER

All inclusive

Beet and Chicory Salad with Pickled Red Onions, Crispy Chickpeas, and Grapefruit in Lemon Tahini Vinaigrette

FIRST COURSE

All inclusive

Risotto with Kale Basil Pesto, Crispy Kale and Pecorino

MAIN COURSE

All inclusive

Seared Salmon with Braised Artichokes, Beluga Lentils, Red Wine Shallots and Lemon Nage

DESSERT

All inclusive

Olive Oil Cake with Roasted Cranberries

French Winter Menu

STARTER

All inclusive

Acorn Squash and White Bean Soup Au Pistou

FIRST COURSE

All inclusive

Scallops over Sauteed Chard and Beet Jus with Toasted Hazelnuts

MAIN COURSE

All inclusive

Chicken Tagine with Dried Apricots, Cauliflower, Lemon and Pearl Couscous

Seared Hanger Steak with Pommes Anna, Smoky Compound Butter and Arugula

DESSERT

All inclusive

Red Wine Chocolate Cake with Roasted Cranberries

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Chef Anne's reviews

5

•

4 services

Chef Anne was amazing! My wife and I enjoy small plate tasting menus. Chef Anne delivered an almost perfect proposal for the request from the start. She worked with me to fine tune several of the offerings. Each dish had a wow factor. The food: Appetizers: Salmon tartare with shallot, caper, pickled mustard seeds and sourdough and Pork & chive dumplings with ginger scallion sauce Starters: Bucatini with roasted winter squash sauce, pancetta, tomato and sage hazelnuts Main: Roast duck breast with butterscotch poached pears & chicory and Rice paper wrapped mahi mahi with black garlic ponzu Dessert: Ruffled milk pie with raspberries and cinnamon whip Sounds like too much food? Nope! It was the perfect amount. In contrast to many local restaurants, the portioning of the courses was perfect. Each dish had their own unique flavor and yet built on the last dish. Chef Anne allowed the special parts (flavor and presentation) of each dish to shine. The experience: Chef Anne was highly communicative throughout the process - tailoring of the menu, arrival time etc... She showed up right on time. You could tell that she definitely did a lot of pre-work. She got right to work, chopping, cooking. When it was time to eat, we sat & ate while she continued to cook. She explained each dish to us and found mutual interests. Given the multi-course menu, it was impressive how much she had going on at the same time! Each dish was cooked to perfection and my mouth is watering just from remembering the taste. I was a little sad when it was time for dessert since I knew that it was the last course. However, when I tasted the 'simple' milk pie, the sadness went away as it was the perfect ending to a great meal and experience. Cleaning: Chef Anne cleaned as she cooked. When she left, the kitchen might have been even cleaner than before she arrived! There was nothing for us to wash, dry or sweep. The takeaway: The experience was fantastic! Would I hire Chef Anne again? Absolutely! I've already recommended her to a number of friends. I'm also looking for a reason to bring Chef Anne back and have a dinner party!

Anne was a great cook and conversationalist. The food was fantastic and Anne made the experience truly one of a kind. We hope to use her again in the future!