How everything started…
Hello, I am Ana Maria Brandt, owner and chef of Ana Brandt Gastronomy. Although I have been in love with gastronomy since my childhood, I have started my career as a civil engineer in Brazil. My passion for cooking and sharing food was always in my heart and my mind was constantly trying to find a way to merge engineering with gastronomy.
Today I am a professional chef, trained at the prestigious Le Cordon Bleu cooking school. The scientist in me has helped me work with innovative ideas and experiment with different recipes from across the globe. In London, I have worked in some renowned restaurants, but mostly I have worked as a private chef which I loved.
In 2021 we moved to Groningen with a brief halt in Berlin during COVID quarantine. Since we left London I have had a lot of time to think about my career as a chef and search for a path that fills my heart but also allows me to fulfill my other duties in life.
In 2022, I decided to launch the Sweet Atelier, where I focused on creating unbaked cheesecakes and brigadeiros (a traditional type of Brazilian chocolate truffle). This choice was deeply rooted in the warm and cozy memories of my childhood and teenage years, which inspired me to share that joyful energy with others. Although the Sweet Atelier is no longer part of my journey, it was an incredible experience that filled me with knowledge and opened my heart to the art of patisserie. What began as a small home-based business was fueled by big dreams, hope, excitement, responsibility, and, above all, love.
Fueling my passion for food, I am returning to gastronomic services, including personal and private chef offerings. Drawing on my experience as a private chef in London and the creative journey of Sweet Atelier, which deepened my love for patisserie, I aim to provide my customers with a unique culinary experience. My goal is to blend creativity, delicious flavors, and the warmth of cherished memories into every dish I create.