Anna began her career as an apprentice in what was the most sort after kitchen in Warrnambool at the time – the Mid City. Under the strong leadership of Carole Reid, Anna quickly realised her passion for food and found the confidence to take these skills to the world. While very reluctant to leave this first kitchen initially, she acknowledges that it was Carole’s encouragement that put her on the pathway to bigger and better things.
“Carole’s been a lifetime mentor. Like wherever I’ve been, if I’ve needed to check in for certain things, I could pick up the phone and ring her. . . She’s a really important person in my world.” Anna explains.
From those days as an apprentice, Anna believes that alongside her abilities in the kitchen, the most valuable skills she learned were to be proactive and persistent.
She highlights that even though on finishing your apprenticeship you’re crowned a ‘chef’, you have to be prepared to start right at the bottom of a very rigid, almost military style, pecking order. So having the confidence to ask questions, and the willingness to work hard gets you a long way.
It has certainly taken Anna a long way. Since leaving Warrnambool Anna has worked and led kitchens in both hotels and restaurants, across the country and abroad. Spending a lot of time internationally, particularly in Canada and Ireland, her experiences opened her eyes to many new foods and cooking techniques, but more importantly cemented her understanding of how tastes are different from one place to the next. Now known for her adaptability, Anna creates menus that are both on-trend and interesting, while capitalising on the best of local flavours.
Beyond these opportunities of meeting celebrities, Anna’s motivation remains solely on creating meals that are, in her words – yummy!
Through Anna’s diversity of experience, she found working in hotels more beneficial for her own development as it gave her the opportunity to learn from larger, more diverse teams and from frequently changing menus. She also discovered that she had a knack for building and motivating a team, which saw her easily transition into more senior roles. Anna has been the Executive Chef, for well-known kitchens like Sea Point in Dublin, and Rendezvous in Melbourne.
Anna’s time in Dublin saw her serving dinner to some incredibly well-known Irish personalities including musicians, Bono, the Edge, and Bob Geldof; actor, Gabriel Byrne, and author, Maeve Binchy. However, Anna explains that the Irish have a nonchalant attitude towards fame, where no one is held up above others. “the Irish don’t care who you are. There’s no pomp and ceremony.”
More recently, she has been part of the success behind making the Woolsthorpe Union Station Hotel a destination for dining and functions. From the outset, she understood that if people were going to travel, the menu had to offer something special, while still holding on to some no-fuss pub fare. In this space she also got the opportunity to work with leading Australian Chef and media personality, Guy Grossi.
Beyond these opportunities of meeting celebrities, Anna’s motivation remains solely on creating meals that are, in her words – yummy! In an industry that is constantly evolving, every detail in the way a dish is prepared and served has the potential for development. From the preparation, to the way it is described on a menu, to the theatre that is created through it’s service, Anna loves it all, but at the end of it all is happiest when someone tells her earnestly that the dish was, not delicious, but yum!
Anna is now pursuing a long-held interest in artisan cheese making, which grew during her time in Ireland. She is now supervising cheese production at Mortlake Organic Dairy, where they produce artisan cheeses for different companies under a few bespoke labels. The way they make their cheeses differs significantly from large-scale industrial cheesemakers due to the hands-on nature of the process. The passion for this new venture is evident as Anna shares her knowledge of the various cheeses and their characteristics. It’s fascinating as she explains the aging process, and the crucial factors for developing the right texture and flavour that we all love in the cheese.
Anna’s dedication to her craft shows how she continues to embrace every opportunity to grow and refine her skills. Her achievements as an executive chef, and now her pursuit of artisan cheese making, all reflect a career marked by creativity, leadership, and an unwavering love for food. We look forward to seeing what she will accomplish next.
