Born and raised in Mexico, Chef Ana studied the Grand Diplome in Culinary Arts and Bakery & Pastry at Le Cordon Bleu Ottawa, CAN.
Following a successful career working for some of the best restaurants, hotels and celebrity chefs across Canada, United States and UK. she created Humble Spoon as a response to the changes spurred on by the pandemic.
Humble Spoon is a reflection of her multicultural background and experiences, combining her French culinary training, and a decade of professional chef experience - all brought together in her humble home kitchen.
Cafe Boulud
2006
Palm Beach, Florida
Cafe Boulud was one of my most challenging kitchens' experiences. I learned so much in one year, it gave me a lot of structure and discipline.