Chef Ann grew up in Northern Wisconsin surrounded by gardens, berry patches, and lakes, learning early on how much good food brings people together. Her parents and grandparents taught her to cook, preserve seasonal harvests, and appreciate the flavors of her home state. With a passion for the kitchen from a young age, she studied Culinary Arts at MATC Madison and The Culinary Institute of America in San Antonio. At The Post, she brings her vision of Wisconsin comfort food with thoughtful touches. Among her favorites are the Fennel & Garlic Mussels and the Taste of Wisconsin.
