Est. 2019 · Oaxaca → Seattle

Anna Sullivan

Private Chef & Culinary Event Director

“I create your favorite comfort meals in an elevated and nourishing way, catered to your health, sourced as ethically and locally as possible.”

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★ ★ ★

Trained four years under Chef Thomas Owen of Quince, San Francisco, a restaurant holding three Michelin stars.

Chapter One

A Philosophy,
Set at Dusk.

For seven years I've been quietly building a practice at the intersection of classical French technique, nutrition science, and the kind of warmth you only find at a long table where nobody checks their phone.

My work has taken me from 350-person festival kitchens to intimate five-guest dinners, from Costa Rican retreats to Parisian salons to the beach houses of Oaxaca where I now live. Through all of it, the question has been the same: how do we make food that heals and delights in equal measure?

I am a Certified Chef Nutritionist. I know my way around AIP, keto, vegan, paleo, Whole30, and every allergy on your list, and rather than treating restrictions as limitations, I treat them as the starting point for something generous. You should be excited about what's on your plate. That's the whole game.

Chapter Two

What I Offer

i.

Weekly Private Chef

Two to three days a week in your home. Custom menus calibrated to your health goals, family preferences, and the rhythm of your week. Shopping, prep, storage, clean kitchen at the end of every day.

ii.

Dinner Parties & Salons

Intimate dinners from five to thirty guests. Menu design, sourcing, execution, service, and the quiet choreography that makes a room feel like something is happening. Table design and venue styling available.

iii.

Retreat Cuisine

Three meals a day for three to ten days, built around the arc of a transformational program. I've done this in Costa Rica, Paris, Sayulita, and Oaxaca for groups of ten to thirty. Nourishment and ritual built into every meal.

iv.

Event Production

Four-plus years producing multi-day events with Chef Thomas Owen. I run culinary teams, logistics, budgets, vendor relationships - the full machinery behind a beautiful moment. Up to 350 guests.

Chapter Three

A Working Life

2019 - 2026

Sous Chef & Production Assistant

Chef Thomas Owen · Quince, San Francisco ★★★

Culinary leadership for a three-Michelin-starred chef's private event business. Executed four to six high-end programs each year, from five-person dinners to 350-person festivals. Ran teams, budgets, sourcing, service, and table design.

2025 - 2026

Chief Magic Maker

Johnson Family Estate · Austin, TX

Comprehensive lifestyle and event management for a high-net-worth family. Quarterly multi-day events for 150+ guests. Monthly dinner parties. Curated experiential projects including Burning Man coordination and private club development.

2021 - Present

Private Chef, Independent Practice

Austin · Boulder · Costa Rica · Paris · Oaxaca

Weekly meal prep for a loyal repeat clientele. Dinner parties. Retreat chef services for 5–10 day immersive programs. Deep relationships with organic farms and specialty purveyors in every market I've worked in.

Education

Auguste Escoffier School of Culinary Arts

Boulder, Colorado

Associate of Applied Science in Culinary Arts. Certified Chef Nutritionist. Classical French training with world cuisines specialization. Farm-to-Table® experiential program. ServSafe Manager certified.

Chapter Four

Let's Set the Table.

I'm relocating to Seattle in July 2026 and accepting new clients for August and beyond. Ideal placements: weekly private chef work for a health-conscious family or individual, with occasional event or retreat travel.

Instagram
@chiefmagicmaker
Phone
925.200.6431
Available
August 2026
Rate
$80–120 / hr