Anne Churchill, a former Orleans Parish public high school educator, decided after six years of teaching to pursue her love of cooking professionally. She enrolled in Delgado’s Culinary Arts program in 2002, graduating in August of 2004. During this time, she received several awards:
- the James Beard Foundation’s Sia award
- a gold medal in the Louisiana Restaurant Association’s mystery basket culinary competition
- and a bronze medal in the National Restaurant Association’s Regional culinary competition in Chicago
While in school, she apprenticed with Dickie Brennan at Bourbon House and Dickie Brennen’s Steak House before interning with Susan Spicer at Bayona.
After graduation, Anne founded Karma Kitchen, a catering and food wholesale business. She began dinner service at the Bridge Lounge and catered a number of parties there, as well as provided personal chef services to a host of clients, while donating food and proceeds to local causes near to her heart. Post storm, she collaborated with The Savvy Gourmet, and after passing the reins to Corbin Evans, has brought Karma Kitchen back in a historic Bywater bakery, formerly known as the Maison Pastry Shop. Beginning in 2006, Anne was the house chef at Bacchanal, taking the reins from Chef Pete.
In late 2007 and into the Spring of 2008, Anne catered for Dave Matthews Band while they recorded Big Whiskey and the Groo Grux King at Piety Street Studios. She continued to cook for the band on the road by joining the Dega Catering team. From 2008 until the present Anne has spent part of the year touring with bands and feeding them. From Melissa Etheridge to Zack Brown Band, Anne has traveled with and fed musicians all over the U.S. and Canada.
When not on the road, Anne can be found serving up delicious lunches at the Crescent City Farmers Market one (sometimes more) month(s) a year as the Green Plate Special, on location catering television commercials and small films, providing food styling, catering events at Race and Religious, St. Alphonsus Church, The Binachi House and more, as well as in private homes around the city.
In November of 2013, Anne and Jim Baird of Feelings Cafe opened Bhava, a 30-seat vegan restaurant above Feelings overlooking their charming courtyard (www.bhavanola.com). The building was sold in 2014 requiring Bhava to close.
Chef Anne continued to cater, do pop-ups, provide private cooking classes and cook for the monthly Cajun Brunch at The Tigermen Den.
from 2016 to the present Chef Anne has been teaching traditonal Lousiiana foodways at Crescent City Cooks in the heart of New Orleans’ French Quarter. She continues to provide boutique catering for small private dinners as well.
Anne’s goal, is to provide delicious food that does as little damage to the environment as possible. Additionally, Anne, a committed world traveler, strives to bring the exotic spices from other cultures she admires to enhance local ingredients. She invites diners to travel the world with their palate, while supporting local farmers and farms utilizing sustainable farming methods. Another of Anne’s fundamental beliefs is that the dinner table is where we share our ideas, disseminate cultural values and is an ideal venue for teaching tolerance and appreciation for one’s own culture as well as others. The world would be a better place if we would turn off the T.V., sit down and share a meal together.