Ani Robaina has enjoyed cooking since childhood. The daughter of Cuban immigrants, she grew up making empanadas, ceviche, house-cured gravlax, and traditional dishes with her family. Upon graduating from the University of Connecticut, she went on to pursue the culinary arts at the prestigious French Culinary Institute (now the International Culinary Center), in New York City. Chef Ani’s kitchen cred includes cooking alongside such food industry leaders as Chef Douglas Rodriguez, Chef David Bouley, and Executive Chef Monique Barbeau at the James Beard Award-Winning Fuller’s Restaurant at the Seattle Sheraton. Upon returning home to Connecticut, Chef Ani made a name for herself at the popular Pond House Café in West Hartford as the Executive Chef, producing hundreds of events a year.
In January 2020, Chef Ani introduced Ani’s Table, an exciting new culinary concept wrapped in mouthwatering food experiences and event designs that make a statement.