Anna Olson

Beloved Celebrity Chef and TV Personality

Anna Olson

Celebrity chef Anna Olson is host of Food Network Canada’s Bake with Anna Olson, following on the heels of the successful series, Sugar and Fresh with Anna Olson all of which have aired in 40 countries worldwide. She has authored seven bestselling cookbooks including her most recent, Back to Baking. Two of these books were written with her husband Michael, a well-noted chef and culinary instructor and together they have recently launched the Olson Recipe Generator App for iPad, iPhone, Android and Blackberry to critical acclaim.

While originally born in Atlanta, Georgia, Anna grew up in Toronto, but found her way back to the U.S. to study culinary arts at Johnson & Wales University and work in Colorado and New Orleans. Originally trained in the world of savory cooking, Anna is equally recognized for her abilities in the pastry kitchen, and values cooking with locally-sourced ingredients. She is proud to call Niagara home and has lived and cooked there for 15 years.

Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

Anna likes to entertain and enlighten as she speaks to groups from 25 to over 400 guests. Her presentation, while organized and thematic, is very conversational, and Anna’s approachable manner warms a crowd. Be sure to leave time for Q&A – Anna likes to answer questions on stage and off.

Contact us for more information or to Book Anna Olson for your next event.

    Topics 
  1. IN GOOD TASTE

    A look at Anna’s culinary journey, her initial inspirations, mentors as well as tales of cookbook writing and food television. This is the most popular topic choice, as it suits a wide demographic.

  2. A TASTY BRAND

    Anna addresses the contemporary need to not just “have” a brand, but to “be” a brand, in any field. Since everyone enjoys eating, guests from any background can relate and connect with Anna’s culinary analogies.

     
  3. A BALANCED PLATE

    Like most, Anna juggles a busy and varied schedule. She shares her insights for cooking and eating well during these busy times. She draws on endearing stories and real-life examples to make her point.

  4. EAT FRESH, EAT LOCAL

    Anna speaks on the topic of local and seasonal cooking, drawing on the resources of her home region of Niagara. No matter where you live, there are innovative ways to support the local food movement in a reasonable, accessible and affordable way.

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