Graduating from the International Culinary Academy with an associate degree in Specialized Technology in Pastry Arts, Anna began her career experience in upscale resorts and restaurants by securing a position as Pastry Supervisor for the Arizona Biltmore Resort and Spa, part of the Waldorf Astoria Collection, where she assumed operational responsibilities for pastry and baking departments for five outlets.
Moving northward, Anna became the pastry assistant and expediter at Tru in Chicago, Illinois. She maintained an elegant and high volume dessert program, creating and implementing new items and honing her skills in expediting and plating.
When the Hilton Orlando opened in 2009, Anna was the pastry supervisor. She assisted the chef with all the tasks of pre-opening the 1,147 room AAA Four Diamond hotel with its $35m food and beverage budget and 225,000-square-feet of meeting and event space. Anna led the entire pastry operation across the resort’s seven outlets.
Anna rose to the position of executive pastry chef at the Sofitel Chicago Magnificent Mile, revitalizing the entire pastry program for the award-winning restaurant.
Now an accomplished executive pastry chef, Anna relocated to Fort Lauderdale to accept a position opening the Conrad Fort Lauderdale Beach, a luxury resort with over 20,000-square-feet of banquet and meeting space. The hotel was a host for the 2018 South Beach Winter Food and Wine Festival and Anna played an active role in the event.