Area: Chelsea, Soho, London, United Kingdom
Her passion for cooking started when she was very young. Therefore, over the years she has absorbed a large and varied range of influences and styles. Her current interest are in modern gastronomy, and specifically focusing on Japanese cuisine. She first got significant inspiration from her father – most of her childhood memories with him include the two of them together in the kitchen. She started cooking and getting formal culinary training as a teenager. At the age of 14 she took her first cooking courses, following which she started baking tarts and selling them. As soon as she graduated from university, she took a six month course and became a professional cook. In September 2014, she completed the Le Cordon Bleu London’s Cuisine Diploma. Her most recent job was in a German-cuisine restaurant where she realised that she aspired to expand her creativity and needed more freedom in order to really put her passion into what she cooks. She views cooking as a creative and expressive process. Chef Ana works predominately all throughout London, with a high concentration in central London.