Since childhood, Ana’s love for food, art, and nature has been a rooted source of passion and purpose. 

 

Ana has completed education at notable institutions such as Cambridge Culinary (Cambridge, MA) as well as master classes at Le Cordon Bleu in Paris. She undertook several educational internships (stages) at Michelin recognized restaurants in San Francisco and Italy; including Atelier Crenn, Mister Jiu's, Boulevard, and Coxinendi of Sardinia. She has attended culinary classes throughout the world: Paris, Florence, Turin, Delhi, Tanzania, Addis Ababa, Cuba, Columbia, and Barcelona.  She began hosting cooking classes with San Francisco based non-profit, Sprouts Cooking club in 2019 (now Sprouts Chef Training), where she remains an active participant with annual events and programs.

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Food is dynamic and culinary education is a lifelong pursuit. 

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Ana is constantly seeking to expand her skill set by researching and learning new food trends and techniques.  Creative, coastal cuisine inspired by flavors of the Mediterranean and North Africa is her culinary niche, though she remains well rounded in a broad range of cultural cuisines. Ana approaches food with respect to nature, geography, and the seasons while prioritizing her clients specifications and aversions. ​

 

Ana’s calm and professional presence will bring you peace of mind. Her knowledge, experience, and passion for delicious food will bring ambiance to your occasion and an unforgettable dinner to your table.