Hi there! I’m Anna, a chef with a passion for cooking that started at age seven back on my family’s farm in the Ozarks. Due to a sudden change of events from an injury, my pursuits as a piano performance professional in college came to a halt, and I turned back to the culinary world, now as my professional and new artistic outlet. However, denied the ability to switch degrees, I had to jump in hands-on. Winning Chopped At Home (a spin-off of Chopped) kick-started my confidence, leading to victories in local and state competitions and even placing in the World Food Championships. I then dove in, staging at 3-star Michelin restaurants and relishing in culinary experiences worldwide. I both cooked private events or staged in restaurants in as many countries as possible to fully immerse myself in global food cultures. These included Ireland, Norway, Germany, South Africa, Denmark, France, and more. Foraging in particular was a key component I latched on to, transporting me back to my Scandinavian roots among the fjords. I then took all I’d learned back home, serving private events and incorporating all I’d “pocketed.”
However, due to extreme schedules, high stress, undiagnosed chronic illness, and blurred work-life boundaries, it all took a toll. After being honored “Chef of the Year” in my city, I had to quit cooking. All those details will be a book of their own, but this setback was a blessing in disguise, deepening my passion for cooking and life, with new understanding and objectives. Now, a Certified Nutritional Health Consultant and with a certificate from Sanford in the Science of Nutrition, I use this along with my culinary expertise to help others find balance in their lives, sharing my journey from bedridden chef to an enlightened, thankful one.
With a passion and gift for teaching, Chef Anna brings over a decade of experience teaching about local and seasonal culinary practices, foraging, refining technique skills, understanding the science of food in simple terms, dietary cooking, and more. Through fun, interactive classes, she empowers students to create and explore the culinary world without relying on recipe and finding creativiy in the kitchen.
Chef Anna Saunders isn’t just cooking up amazing dishes—she’s making headlines! Featured in FEAST Magazine for her unique fusion of Ozarks flavors and Norwegian dishes, celebrated in 417 Magazine for her culinary brilliance, with recipes published in Taste of Home Cookbooks, on Food 52, and World Food Championships, Anna’s passion for global cuisine and storytelling shines as bright as her dishes. From local kitchens to the pages of foodie fame, she’s a chef you can’t help but follow!
I wouldn’t be where I am now without Wesley- husband, biggest cheerleader, and supporter. It all started when he followed me to Ireland, snapped our first picture together on the Cliffs of Moher, and the rest was history.
