Blue Hill Farm

Like so many before her, Anna's culinary path began by watching and mimicking  Julia Child in her grandmother's kitchen.  She developed an early interest in culinary arts and event planning, and started a home-based catering service during high school. Not until she began her study of finance at the University of Illinois did she realize that cooking was meant to be her career.

Anna enrolled in Paul Smith's College in upstate New York, and spent her summers as a private chef on an Adirondack island and at a historic great camp. It was here that she discovered a multifaceted appreciation for local seasonal foods. The menus she created were based on daily trips to local farmer's markets and farms in the area.

After completing her bachelor's degree in culinary arts and business management, Anna began an internship at Food Arts Magazine in New York City. She immersed herself in the stories and vanguard information for which the publication is renowned. She found one research assignment featuring Blue Hill at Stone Barns particularly intriguing.

Anna joins Blue Hill at Stone Barns' private dining team where she is excited to combine her passion for food and business.