Chef Kim was born and raised 20 minutes east of Cleveland in the small village of Timberlake, Ohio. She is the oldest of 5, and a lifelong cook who learned from her Mother and Grandmother the secrets of baking. Her Family recipe for Chocolate Chip Cookies is the envy of the Hotel Staff.

Anna finished her B.S. in Biology and moved to Scottsdale, Arizona to attend Culinary School where she cooked her way through college as a

Her education has influenced her organizational skills as well as her ability to multi-task. She has always had a natural tendency to want to learn exactly why a food product behaves the way it does under different conditions, and why certain techniques produce the results they do. This tendency has enabled her to utilize her background in both science and cooking.

She moved back to the Cleveland Area with her (now) husband Edward Kim (a fellow 

culinarian) in early 2005 to be closer to her family. She spent 3 months as the pastry chef at 3 Birds in Lakewood then moved to Sans Souci in August 2005, where she worked her way up from line cook to culinary supervisor to Restaurant Chef (November 2007).

Anna’s philosophy on cooking is modeled after renowned Chef Alice Waters. Chef Waters’ unwillingness to lower her standards is inspirational. Her philosophy on cooking is both simplistic and perfect. Take fresh, local ingredients at their peek and do only what is necessary to bring out the very best of that product. Being in

Cleveland, Ohio versus California does not always make this possible; however, it is a great example to follow. That being said; Sans Souci uses the Chef’s Garden, a gourmet produce and specialty item vendor, in Huron, Ohio. Quite often, the lettuce that appears on our plates at lunch was picked from the greenhouse that very morning.

Chef Kim’s number one focus at Sans Souci is to continue the tradition of quality and innovation.