Chef Anna Adams
About Chef Anna
Anna started her culinary journey like many others chefs, watching her mother and grandmother in the kitchen. She decided to turn the interest of cooking into a career and attended Sullivan University in Louisville Kentucky. Anna went on to achieve her bachelor’s degree in culinary arts and finished her internship at Asiatique and August Moon Chinese Bistro where she worked directly under Peng Looi a James Beard award winning chef. After her internship, Anna jumped head first into the world of fine dining gaining years of experience and knowledge of the foodservice industry. Today, Anna uses her knowledge and experience to create great tasting recipes with world class ingredients.
Each day, Anna supports the Sandridge Brand Promise to “Create unrivaled fresh food that enhances our customer’s reputation” by ideating, developing and commercializing various new soups and sauces, fresh salads or sous vide cooked proteins. When not working on new recipes, Anna is utilizing culinary science knowledge and new processing technology to improve upon existing recipes for our customers.
Outside the Kitchen
Anna loves spending time with her husband Zach, daughter Lillian and their three dogs. You can usually find her working in her garden, baking a fresh loaf of bread or reading a book. In the summer, Anna enjoys canning fruits and vegetables and growing fresh cut flowers.