Anna Tobias

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Childhood Inspirations

Anna Tobias’s journey into the culinary world was shaped by her upbringing, where food played a central role in her formative years. Memories of harvesting fresh produce from her grandmothers’ gardens and savoring hearty meals with dumplings, influenced by her mother’s Serbian heritage, instilled in her a deep appreciation for the culinary arts.

From Wanderlust to London

Tobias’s path to becoming a chef took her on a journey across continents, from Hong Kong to America and Germany, before finally settling in London at the age of thirteen. It was during her time in the capital that her passion for food began to flourish, fueled by her experiences and the diverse culinary landscape of the city.

Apprenticeship under Jeremy Lee

Tobias’s culinary aspirations gained momentum when she landed an apprenticeship under Jeremy Lee at Blueprint Café. Lee’s mentorship provided her with invaluable skills in pastry and a solid foundation in crafting uncomplicated yet delicious dishes. Under his guidance, Tobias also discovered influential culinary figures like Elizabeth David and Julia Child, shaping her culinary philosophy.

The River Café: A Culinary Institution

A pivotal moment in Tobias’s career came when she joined The River Café, an iconic establishment renowned for its rigorous training and emphasis on vegetable-focused cuisine. Immersed in this environment, Tobias honed her craft, mastering the art of vegetable cookery and preparation while learning from esteemed chefs like Theo Randall, Jamie Oliver, and Hugh Fearnley-Whittingstall.

Rise to Head Chef at Rochelle Canteen

Tobias’s culinary journey continued to evolve as she transitioned to Rochelle Canteen, where she ascended to the position of head chef. Here, she further showcased her dedication to simple, honest cooking, solidifying her reputation as a culinary talent to be reckoned with.

Embracing Mentorship and Teaching

Throughout her career, Tobias’s passion for mentoring and teaching has remained a driving force. Despite initially considering a career in education, she found fulfillment in passing on her knowledge and inspiring the next generation of chefs, embodying the ethos that teaching is not just about imparting information but nurturing talent and fostering growth.

Culinary Legacy and Beyond

Today, Anna Tobias’s culinary legacy extends beyond her achievements in the kitchen. As a mentor and advocate for culinary education, she continues to shape the future of the industry, embodying the values of passion, dedication, and the transformative power of food.

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