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Anita
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Iron Chef Winner
Unapologetic
Culinary Pioneer
Photographed by M. Cooper / @mcoopercreative Interviewed by Carly Quellman
“New York City attracts the best and the brightest from all walks of life. Having constant access to so many different cultures and cuisines, plus many of the best restaurants in the world, has undoubtedly made me a better chef. And because diversity and otherness are the norm here, New York has given me selfconfidence—undoubtedly a key ingredient to success.”
@anitalonyc
“ I came here from the Midwest and it was a little oppressive in a way where everyone has to be the same. Then I came to New York where there’s so much diversity, and I could be who I am, fully.”
“Speaking to younger generations: Don’t let anything stand in your way. Don’t let the culture you’re surrounded by, or the expectations that you grew up with for your gender, ever stop you. You need to question myths at all times, because they’re everywhere. It can be insidious, it gets into your head. It becomes part of your background, and that isn’t okay.”
“I opened a restaurant, Annisa, in the West Village in 2000. It was a small, upscale contemporary American restaurant. I used my French training, and brought influences from all over the world. It was adventurous. After 17 years, I had to close down. It can be hard to keep up in New York when everything changes so fast, especially with social media; everyone is looking for the next new thing.”
“There have been times when I’ve felt successful—cooking at the White House, winning awards—but the most meaningful thing that happened to me in my career was
a fire at my restaurant, Annisa. It closed the restaurant for nine months. There were moments when I didn’t think we were going to be able to reopen. I didn’t have enough money, I needed to re-sign the lease. It was horrible. When I reopened, every single employee but one came back with me. That felt like a victory. They’re like my family, it was amazing.”
“Sometimes—more like often—the way to a person’s heart is through their stomach! Food is kind of the first language you learn as a baby. I think it extends into adulthood. Feeding someone is giving to them, nourishing them, and hopefully making them happy. I would never date someone who didn’t love food. My current girlfriend is a chef. At the beginning of our relationship I was trying to impress her, of course, by cooking delicious things. And it worked!”
“Has it been hard to find mates in the past? Absolutely. I do remember feeling isolated in the culinary world at one point, which is kind of odd, but back in the day, I felt like I wasn’t meeting any gay women. That doesn’t have anything to do with New York, though. As a queer-identifying person, New York has always welcomed me.”
“ You can get any cuisine in New York that you want. If New York were a piece of food it would be a really over-complicated dish. Flawed, but exciting. It would be muddled, and very multicultural. Probably a little dirty.”
Q&A
What neighborhood do you live in? The West Village.
Best thing about living there? It’s quaint, quiet, and convenient.
Favorite neighborhood? The West Village, of course!
Favorite street to stroll? West 4th, west of 7th Avenue.
Why? It feels hidden almost, and it’s residential, but there are a few small shops and cozy restaurants.
Favorite restaurant? Kosaka on West 13th. Sushi at its finest.
Favorite bar? I don’t really frequent bars often, but I do love a Corner Bistro burger every once in a while.
Hidden gem? Té Company on West 10th is a tiny cafe specializing in tea, but with fantastic pastries and food.
How to be(come) a New Yorker? Move here and just be yourself. Lady Liberty says it best...
Your New York soundtrack? I Try by Macy Gray.
Visit Anita at home in a 3-minute video: quotedmagazine.com/anita
