Brittanny Anderson

Trained professionally as a chef at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac, Brittanny has worked for 15 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company.  

Brittanny is now back in her hometown of Richmond, VA where she cooks modern, seasonal, German-influenced cuisine as the Executive Chef and co-owner of Metzger Bar and Butchery in Union Hill.