Private Chef & Culinary Event Director
My Philosophy
“Food should bring you both comfort and health. I aspire to nourish your body, your soul, and the earth with the creations I make, all while ensuring a fun and creative experience for both you and your guests.”
- Anna
The Training
Formal Education
Auguste Escoffier School of Culinary Arts
Associate of Applied Science in Culinary Arts. French Farm-to-Table program, with classical technique and world cuisines specialization.
Five Years Alongside
Chef Thomas Owen
Co-led a private chef and event production business with Chef Thomas Owen. Thomas earned his third Michelin star at Quince before leaving the restaurant to start the business. I joined him a few months in.
What I offer
Dietary fluency
Gluten-free · Dairy-free · Vegan · Vegetarian · Paleo · Keto · AIP · Whole30 · Allergy & autoimmune protocols
Where I've cooked and what I've learned
Private Event Catering & Production · with Chef Thomas Owen ★★★
Co-led a private chef and event production business with Chef Thomas Owen, who earned his third Michelin star at Quince before leaving the restaurant to start the business. I joined a few months in and worked alongside him for the next five years.
We ran four to six high-end programs a year, from five-guest dinners to 350-person festivals with three meals daily. I built and led the kitchen and front-of-house teams, handled budgets and sourcing, designed tablescapes, and ran service. Working with Thomas raised the bar on every part of my craft, and taught me how to produce events at scale without losing the personal touch.
Johnson Family Estate · Austin, Texas
Lead producer for a high-net-worth couple's signature gatherings: quarterly, multi-day events for 150+ guests. I coordinated every part of the experience, including venue and theme design, vendor relationships, accommodations, programming, food and beverage direction, staffing, and transportation.
Other projects included Burning Man coordination and multi-day erotic lifestyle parties. I also cheffed for intimate dinner parties throughout the year, though the bulk of this role was production from start to finish.
Austin · Boulder
The constant in my career. I've cooked weekly for a small group of clients over many years, and that kind of long relationship with a household is where I do my best work. After a while you learn what people actually want to eat, what their kids will and won't touch, and what feels right for them on a Tuesday versus a Friday night.
Outside of weekly placements I take on dinner parties, milestone celebrations, and retreat chef services for five-to-ten day immersive programs of ten to thirty guests. I've also built relationships with organic farms and specialty purveyors I trust, which makes a real difference at the table.
Boulder, Colorado
Associate of Applied Science in Culinary Arts. Certified Chef Nutritionist. Classical French training with world cuisines specialization. Farm-to-Table program. ServSafe Manager certified.
Grand Junction, Colorado · San Francisco, California
Co-founded a weekly community meal program with my mother and a rotating group of local volunteers. We cooked from scratch every Saturday and set up tables in public parks every Sunday, serving 100+ hot, healthy meals to people in need. Three years of doing this every weekend shaped a lot of how I think about cooking and who it's for.
The Table · The Room · The Event · The Chef
An Inquiry
Relocating to Seattle in July 2026. Booking new clients for August and beyond. Best fit for full service private chef placements with health-conscious families who want consistent, personalized cooking at home.