Ani Robaina has always loved to cook. The daughter of Cuban immigrants, she grew up making empanadas, ceviche, and house cured gravlax with her parents, siblings, and grandmother.
After graduating from University of Connecticut, she received classical training at the French Culinary Institute (now the International Culinary Center), in New York City.
She trained under and acted as su chef for Executive Chef Monique Barbeau at the James Beard Award Winning, in Seattle, and completed internships with other James Beard Award winners, including Douglas Rodriguez and David Bouley.
Ani specializes in Cuban and French cuisine, and prides herself on her beautiful plates, seasonal menus, and expert use of local produce.
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