Hello, I am Ana Maria Brandt, owner and chef of Ana Brandt Gastronomie. Although I have been in love with gastronomy since my childhood, I have started my career as a civil engineer in Brazil. My passion for cooking and sharing food was always in my heart and my mind was constantly trying to find a way to merge engineering with gastronomy.

Today I am a professional chef, trained at the prestigious Le Cordon Bleu cooking school. The scientist in me has helped me work with innovative ideas and experiment with different recipes from across the globe. In London, I have worked in some renowned restaurants, but mostly I have worked as a private chef which I loved. 

In 2021 we moved to Groningen with a brief halt in Berlin during COVID quarantine. Since we left London I have had a lot of time to think about my career as a chef and search for a path that fills my heart but also allows me to fulfill my other duties in life. 

In 2022, I have made a choice to firstly organise the Sweet Atelier and work with unbaked cheesecake and brigadeiro (a traditional type of Brazilian chocolate truffle). That was a decision based on my memories of my childhood and teenagerhood, which bring me warm and cozy energy that I have decided to share with more people. Sweet Atelier starts out as a small home-based business but it is packed with large dreams, hope, excitement, responsibility, and love.

Coming to help fulfill my passion for food, I am slowly getting back into the personal/private chef business. My goal is to provide a unique experience to my customers, full of creativity and delicious flavours.