Having completed her professional cooking qualifications at Guildford College, with a specialism in Advanced Pastry, Anna worked in Zurich at the Bahnhofbuffet restaurant complex. Following 3 years working in London at the Mayfair Hotel as a fellow section head alongside Gordon Ramsay and then Maxims de Paris, she moved to New Jersey to cook for a pair of millionaires who entertained both corporate clients and friends in their own house.
Anna returned to London as a Chef de Partie at the Michelin starred Rue St. Jacques in London. From there she was enticed to join the Heals Restaurant on Tottenham Court Road as Head Chef where she achieved Michelin and Good Food Guide recognition for the restaurant and a 30 under 30 Acorn Award for herself (the cooking equivalent of an Oscar for successful rising stars of the industry).
Anna progressed from here to become Head Chef at firstly Deutsche Bank in the City and then BNP Paribas Bank in Marylebone.
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