Chef Anna Abram grew up in Tennessee with deep roots Charleston. As a graduate of the University of Tennessee Anna never imagined she would become a pastry chef, yet her hobby of baking and decorating cakes led her to leave behind a successful marketing and PR career to enroll as a student at the Culinary Institute of Charleston. Anna worked in some of Charleston’s leading kitchens while earning her degree in baking and pastry. After graduating with honors in 2013, she was the opening pastry chef for Southern Season, a gourmet emporium in Mount Pleasant, while also serving as adjunct instructor at CIC. In 2016 she became the executive pastry chef for Indigo Road Group, where she contributed to opening several new dining concepts. This experience lead to her next role at Bishop Gadsden, a premier retirement community, where she spent eight years developing a pastry and artisan bread program considered a model by peer communities. Anna loves how pastries become a part of people’s celebrations and how something crafted by hand can brighten someone’s day.
