Meet the chef {and former musician}

Photo credit: Annmari Eespäev

Photo credit: Annmari Eespäev

A sunny San Diego native, I had devoted 10 years of my previous life towards earning a professional Bachelor's degree in Music (cum laude) from SDSU, and performing regularly as a classical guitarist, school music teacher, and private music coach.  In 2007 however, I reached my musical capacity and  after travelling and eating around Europe, I decided to further my natural talents in cooking.  I  kicked off my career in cookery and chocolate 10 years ago after serving as sous chef for a boutique Southeast Asian-fusion family-run catering company, Banyan Catering, and an artisan chocolate company, Chi Chocolat, in San Diego.  After acquiring a taste for long hard kitchen hours, relishing in adrenaline rushes, and riding the euphoric wave of accomplishment and after-hours comradery of catering life, I decided to make my career official.  I  completed the Grand Diplome certification from Le Cordon Bleu London.  I immediately launched my role as second chocolatier for Dallmann Fine Chocolates and restaurant chef for the Farm House Cafe  in San Diego.  I later found myself returning  to London once again, landing a chocolatier role with the prestigious Melt Chocolates in Notting Hill for two years.

Passion for teaching: I lead private in-home cookery lessons so you can learn key tips and techniques, and enjoy an awesomely rewarding cooking experience

 It was with Melt Chocolates that I was granted the opportunity to regularly lead chocolate workshops and lessons during production hours, ultimately getting the ball (or truffle) rolling again on my love for teaching.  In 2012 I began my role as a private teaching chef with The Kitchen Queen, teaching individuals on a one-to-one basis how to cook with ease and confidence in the relaxed comfort of their homes.  After one year as Events Manager and organiser of chocolate workshops for Rococo Chocolates, I went on to teach with L'atelier des Chefs, leading culinary demonstrations, lessons, and corporate events.  At Bake With Maria, I led classes regularly (in London and in Italy) and developed chocolate and pastry curricula for the school.  For two years I have also regularly hosted and led Knife Skills classes at the Michel Roux Jr Cookery School, and assisted with cooking classes with Cactus Kitchens.  As a professional teaching chef and graduate with work experience and proficiency in all areas of Cuisine and Patisserie, I enjoy educating and encouraging students to cook with confidence and creativity in their every day lives.  

Diversity in food and people: Inspiring, professional, & personable private chef service

I am a private chef, preparing and bringing meals to your table based on your specific lifestyle, schedule and dietary needs.

Ever since my arrival to the London food scene, I’ve been relishing in the availability of lavish, vibrant, and diverse array of fine quality and wholesome ingredients, spread across countless cultures.  Having worn many chef “hats” working as a professional pastry chef, chef de cuisine, and chocolatier, I possess the skills and deep appreciation for preparing all things wildly delicious and whole.

I design and host food and chocolate events, tastings, & workshops, tailored to your specific occasion


for the love of avocados and coconuts...


chef Annamarie, Avococo