"The best chefs use in-season ingredients, do as little as possible to them and give nature all the credit."
Biography
Ann Ziata graduated from the Natural Gourmet Institute for Health and Culinary Arts' Chef's Training Program in 2011 and became a chef at Ravens Restaurant in Mendocino, California, where she served fine-dining vegan fare. In 2013, she went on to cook at the Omega Institute in Rhinebeck, New York. She did a stage at Cafe Paradiso in County Cork, Ireland, and has been the lead chef for First Descents, preparing meals for cancer survivors on retreats across America, each summer since 2015.
Chef Ann began teaching at the Natural Gourmet Institute in 2013 where she developed recipes, managed content, led weekly cooking demonstrations at the Union Square Greenmarket, and taught recreational and professional classes through 2018. "I love teaching health-supportive cooking because it's inclusive and delicious; everyone can enjoy it," Chef Ann says. "It's customizable, and it promotes a culture where we can take care of ourselves in a fun, celebratory way."
Education
- Napa Valley Wine Academy, WSET Level 3 in Wines, 2023
- Intensive Sommelier Training, Institute of Culinary Education, 2020
- Natural Gourmet Institute, Chef's Training Program, 2011
- Rutgers University, 2010
- Rochester Institute of Technology, 2009
Work History
- Sommelier, Altro Paradiso, 2023 to Present
- Assistant Server/Cellar Assistant, Eleven Madison Park, 2021-2023
- Lead Chef, First Descents, summers 2015 to 2022
- Chef-Instructor, Natural Gourmet Institute, 2015-2018
- Cook, Omega Institute, 2013
- Chef, Ravens Restaurant, 2012
In the News
- AllRecipes: A Comprehensive Guide to Dairy Ingredient Substitutions
- Insider: Rhubarb is the Tart, Unsung Veggie of Spring - Here's How to Use It
- Martha Stewart: What is Amaranth? We're Sharing What You Need to Know About This Grain
- Real Simple: How to Choose Ripe Oranges and Store them Properly, According to Experts
- Today.com: How to Grill Vegetables: Expert Tips for Grilling Asparagus, Eggplant and Beyond
