Chef in New Rochelle, New York

Chef Anna DiMaio has a very playful approach to cooking. She has a passion for breaking the culinary barriers between flavorful vs. heart healthy only to combined the two. Chef Anna is an entrepreneur at presenting creative ways to cook delicious food while still maintaining the health factor. She began her culinary journey at an early age while working for a bakery / cafe in Pelham Manor, NY, where she got hands on experience doing short order cooking and working with speciality German pastries. At the young age of sixteen she worked her way into a mom and pop Italian restaurant in The Bronx, NY and became Chef de Cuisine within only one year. After graduating from high school it was an easy decision for her to continue her training at the prestigious Culinary Institute of America where she spent four years learning as much as she could about speciality cooking. Throughout that time she took an externship for Beach Point Club in Mamaroneck, NY, as Grade Manager Chef and eventually was offered a part time position as Entremetier chef while continuing her studies. Toward her final semesters at The CIA she began specializing in nutritional cooking, organic produce, vegetarian cuisine, cooking with food allergies and began to explore what local farms had to offer. Chef Anna became part of several agriculture organizations in Rhinebeck, NY and developed a full organic garden in her own backyard. It was then that her love for challenging the culinary unwritten rule that "healthy is boring" began and transformed it into healthy is fresh and flavorful.