Chef Anne-Renée's most recent position was as Sous Chef at The Institute for Advance Study in Princeton, New Jersey.  She graduated from  L'Ecole Superieure de la Cuisine Francaise - Ferrandi in Paris, France www.escf.ccip.fr

She has cheffed in high end restaurants in Paris, France (Le Toupary), New York City (La Grenouille with Chefs Danielle Orr and Eric Bedoucha currently of Financier, New York), Philadelphia (La Brasserie Perrier with Chefs Francesco Martorella, Chris Scarduzio and Georges Perrier), and Princeton (Jasna Polana and the Institute for Advanced Study.)

A born Francophile, she obtained a Bachelor of Arts in Journalism and Mass Communications, and in French from UNC-Chapel Hill, North Carolina. She then attended l'Université de Paul Valery - Montpellier, France with post graduate studies in Technical Writing at The American University of Paris, France.