top of page
“Eat to Live” is Chef Annie Prizzi’s philosophy of cooking! Annie understood at an early age how connected we are to our communities that we live within. As Annie’s passion for food developed, she entered and graduated from the Culinary Institute of American, Cornell University Management Hotel and Restaurant Master’s program and the Simone Beck Cooking School in Paris, France. She’s owned and managed several restaurants and she has been most influenced by her time in Costa Rica where she was the Chef and Owner of a Bistro Restaurant.
Chef Prizzi’s passion and commitment to sustainable living is shared by other chefs, the community, students and the organization that she has been involved with since its inception - Slow Food USA. This non-profit organization honors her beliefs for farm to table lifestyle has been important and continues to motivate her for over the past 30 years. The Slow Food Movement USA’s Mission is creating dramatic and lasting change in the food system, reconnecting Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food.
bottom of page