nomadic chef offering bespoke catering and cooking lessons

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H E Y !

I ' M ‎ ‎ A N N A

  • Hey my name's Anna! I grew up in and am based in Co. Clare in Ireland. I moved to France in 2015 to begin my culinary career in Alain Ducasse’s cookery school. That experience led me to Michelin star kitchens in France and Ireland. I’ve been traveling as a chef across the world since, from farm-to-table yoga retreats in Spain and Portugal to cooking at high end restaurants in London and the Middle East.


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K I T C H E N

E X P E R I E N C E

IBN EZRA

Tel Aviv, Israel
sous chef

"A unique combination of hearty oriental home cooking and elite cuisine. Excellent small plates and salads along with pita baked fresh to order."

head chef: elran scherpler

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COCOON YOGA RETREAT CENTRE

Alentejo, Portugal
head chef

we believe that a nourishing meal and a delicious feast don't need to be exclusive of one another. our food is local, with most of our produce coming from either our property, or a nearby farm.

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SURYALILA YOGA RETREAT

Andalusia, Spain
head chef

the suryalila kitchen specialises in gourmet international vegetarian cuisine, using the freshest seasonal, locally-sourced organic fruits and vegetables available, artfully prepared in a varied and truly eclectic international menu. eggs are gathered daily from our own happy chickens and when the season allows you will enjoy the freshest of fruit picked from our own orchard of apricot, peach, fig and pear trees. we cater for vegans, non-dairy, non-gluten and nut free.

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BRIGHT RESTAURANT

London, UK
junior sous chef

"bright..has an ever-changing, single-sheet menu of painstakingly pondered-over snacks, shellfish and pasta, with a few more hearty fish and meat plates. ideas are unfamiliar, challenging – and beautifully executed." Grace Dent, The Guardian

head chef: giuseppe belvedere

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THE OAK ROOM AT ADARE MANOR ★

Limerick, Ireland
chef de partie

"michelin star restaurant, the oak room at adare manor, welcomes you to a showcase of the best produce from our travels around the four corners of this island. we work closely with our family of producers who we celebrate at the heart of our polished and relaxed dining experience."

head chef: michael tweedie

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LE BUEREHIESEL ★

Strasburg, France
chef de partie

the michelin starred menu features some of the house signature dishes, such as frog’s legs sautéed in chervil or free-range pullet roasted in a casserole dish (backeoffe), together with more contemporary seasonal recipes.

head chef: eric westerman

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ALAIN DUCASSE COOKERY SCHOOL

Paris, France
student

école ducasse is a culinary school with a worldwide reputation for excellence in teaching culinary and pastry arts. the mission is to train managers, entrepreneurs and citizens chefs of tomorrow by sharing the expertise and philosophy of the iconic chef alain ducasse.

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KLAW

Dublin, Ireland
chef

"on a lunchtime visit, I enjoyed an utterly delicious lobster bisque whilst friend Mary chowed down on some tasty Buffalo ‘Ray Wings’. Following up, I enjoyed tucking into a bowl of Mac ’n Cheese with sweet, fresh crab meat, while across the table, an order of ‘dressed’ oysters with kimchi and a hot sour Thai namjim dipping sauce, went down a treat. A delicious chocolate brownie with a side of Guinness ice-cream to share, was the perfect way to cap off our visit, and, with that, we set sail for home, having Klawed our way through some truly great seafood” Lucinda O'Sullivan

restaurant by niall sabongi

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eating should be a moment of joy, liberation and connection.

S U P P E R ‎ ‎ C L U B

R E V I E W S


"Anna is a gorgeous, calming presence and such a pro - she served up the most delicious, healthy food to top restaurant standards, while catering to various dietary requirements and fluctuating numbers (12-20) seemingly effortlessly. Her food is exciting - she introduced us to new tastes and ingredients from India and the Middle East including her own spice mixes. Our extended family has never eaten so well and we feel blessed to have found her" - Laura Power

  • We were so grateful to have Anna cook for our family to celebrate our mums special birthday in Portugal. Anna exceeded all expectations. Her farm to table family style cooking was exactly what we had hoped for and more. She created a special menu for us, whilst focusing on local seasonal Portuguese produce. She has a chilled gentle energy that creates a warm atmosphere around family & I believe this translates through her food!! Anna cooks from the soul & you can feel that!
    - Alana Carroll
  • ...the experience was nothing short of exceptional. The menu was thoughtfully crafted with each dish reflecting the highest quality of ingredients and meticulous preparation. Not only was the food delicious, it was beautifully presented on each plate, and Anna came to the table before each course to describe what we were eating and the cooking process involved. Beyond the food, Anna was incredibly personable and profession. She worked seamlessly in our kitchen, even welcoming people to join her and left it spotless after the meal. She created a very relaxed and inviting atmosphere on the day, making us feel as though we were dining in a fine restaurant, yet with the comfort of being at home.
    - Lucy Meaghar
  • We had the most incredible experience with Anna for our private supper club party of eight. From the moment Anna arrived, everything was seamless and professional. The menu was thoughtfully curated, showcasing fresh, high-quality ingredients and beautifully balanced flavors. Each course was not only delicious but also presented like a work of art. Anna was so attentive, engaging, and made the evening feel truly special. The kitchen was left spotless, and we were free to enjoy our time together without any stress. Everyone raved about the meal, and it’s an evening we’ll be talking about for a long time. Highly recommend for anyone looking to elevate their dining experience!
    - Tony & Rachel Foote
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C O N T A C T

Leave a message below and I'll be in touch or email hello@anna-flood.com