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About

In 2013, I launched A La Minuit as an outlet for my produce forward and sustainability driven cooking.

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In 2013, I launched A La Minuit

as an outlet for my produce forward and sustainability driven cooking. Having worked in upscale kitchens throughout New York City for over a decade, and managing pastry teams at high end boutique hotels, I had grown disenchanted with the indifference given to issues of food waste and inequity in many high end restaurants. Since its inception, A La Minuit has hosted and collaborated on events ranging from private dinners and brunches to cocktail parties and gallery openings. We focus on utilizing seasonal produce, upcycled ingredients, alternative grains, fats and sugars. Through our cooking, we hope to continually highlight the synergy between mindfulness, positive impact and luxury dining.

—Anna