User:Chef Anna Lee

Biography

Anna has a rich background in the culinary, as well as a firm background in operational leadership. Her path began at the early age of 12 working at her father’s restaurant, Mai Kai. Since then, some of her most memorable experiences over her 20+ years in the hospitality industry for Hotels such as The St. Regis, The Four Seasons, Essex House, and The Plaza Hotel. She worked for several 3 star chefs in New York, such as Christian Delouvier, Gray Kunz and Francois Payard.

In 1999, Anna earned a degree in Hospitality Management. While attending college, she landed a job at Foodcom, a public relations firm that represented the Olive Oil Council. It was here she excelled at her role of overseeing the account, organizing press tours to Europe, and working with Star Chefs from all over the world in the promotion of olive oil.

In 2001, she became the Executive Assistant to Chef François Payard, where she organized promotional and special events, edited recipes for the press, and assisted with cooking demonstrations.

Later in her career, she worked with Four Star Chef Gray Kunz on the opening of Café Gray in the Time Warner Building in New York City. Anna was instrumental in assisting with the operations of his restaurant. She implemented systems for the front and back of the house teams, created training manuals and standardized recipes.

In 2004, Anna was persuaded to help with the opening of EN Japanese Brasserie. It was here she honed her operational skills, while working closely with the Operations Manager in setting up the restaurant and developing various systems and protocols to assure in quality food and service.

In 2007, Anna moved from NYC to Philadelphia. It wasn’t long before she was recruited by Union Gourmet Market & Café. Here she served as Manager of retail operations and the catering department.

She’s also done a stint at the Philadelphia Art Museum as a Sales Coordinator, managing Conferences and Group Sales. While supervising multiple events at the museum, she further sharpened her hospitality and management skills.

Anna brings a unique passion for food, attention to detail, a keen knowledge of the hospitality industry, and a desire to exceed her guests’ expectations. She designs menus to suit each client and occasion, making each event spectacular and special.

In her spare time, she enjoys cooking, hiking, traveling and volunteering with "AID FOR FRIENDS", which provides meals and a friendly visit to the needy and isolated shut-ins. Anna believes in volunteerism and giving back to the community.

Anna experienced great loss and stress with the passing of her mother and sister in law. This increased stress resulted in the discovery of Anna’s Graves Disease. By eliminating inflammation causing foods, and changing her diet to gluten-free, she was able to decrease and eliminate many of its side effects. Her increased awareness of how the body can heal itself from the inside out through a healthy diet had inspired her to create a food delivery service that offers one of the most healthy, delicious and affordable meals on the market today.

Gluten Free Meal Delivery www.healthymealsbyanna.com