I don't have any formal culinary degrees, i came from a lineage of chefs and thats where the basics were instilled in me. I started prepping for meals until i was able to whip up the meals myself.

When i was 19 i started selling food, started with chicken wings and innovated from that day on. Pandemic happened and i started selling pastries from my small apartment kitchen. Hopped on the trendy strawberry donut concept last 2021 and my career skyrocketed from there.

I started teaching pastry and cuisine the next year as lifestyle courses and a little content creation, i garnered a student baseline formed by 15,000 people, worked with esteemed brands and focused on pastry when i was originally in love with cuisine and the hot kitchen

By starting to become a private chef, i get to come back to my roots and cook for people without the workload of opening up a restaurant. And thats all i could ever ask for.

For me, cooking is...

Cooking is a love language, enjoying someones food is also a love language. Its a cycle that many people enjoy. Most of all cooking is a reminder.

I learned to cook at...

Learned to cook at 11 years old when i had to take care of my younger brother and the love i have for it never faded actually since i was 6 years old

A cooking secret...

To keep the classics as is as a sign of respect to the chefs who paved the way. And innovate without forgetting your dishes roots

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Chef Anniel's reviews

4

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2 services

We highly recommend Chef Anniel. She made my wife’s 50th birthday very special. She loved it. And my kids loved the food too. She was also very communicative throughout the Take A Chef process.