Anne grew up in St. Louis, Missouri in a family with a multi-generation manufacturing business, giving Anne an appreciation for entrepreneurship and production operations. As a kid, Anne even started their own business making and selling crafts to raise money for environmental and social causes. While attending the University of Chicago as an undergrad, Anne developed a lifelong love of food, expressed through adventurous home cooking, as a bartender for an underground supper club, and as a soda jerk at an ice cream parlor. Following several years in nonprofit program management, Anne’s interest in operations and social enterprise led them to pursue an MBA in Sustainable Management from Presidio Graduate School, which instilled a deep passion for systems thinking and human centered design. Through this education, Anne was finally able to combine their love of food with their operational skills. They found themself drawn to opportunities in the local Food & Beverage sector, including operational roles with a community market, a catering company, a mom n’ pop bakery, an Italian restaurant group, and a canned cocktail manufacturer. Most recently, Anne served as an independent consultant for small business owners, building systems and tools to help these businesses run more efficiently and sustainably, and empowering business owners to create environments where they and their teams can thrive.

Anne is thrilled to bring their energy and expertise to Kitchen Table Advisors, working to create greater capacity for impact for our vitally important community of farmers and ranchers. When not at home with their cats, Anne can be found exploring the desert on a mountain bike.