She received her Grande Diplome from La Varenne and
a diploma for wine studies from L'Academie du Vin.
With Aigo Bistro owner Moncef Medeb, Ana went on to open 8 Holyoke
restaurant in Cambridge, where she developed a menu that combined
her classic French training with Mediterranean influences. At 8
Holyoke, Esquire Magazine called Ana "a rising star in Boston's
She was subsequently hired as Executive Chef of Casablanca
restaurant in January 1996, where her cuisine garnered numerous
accolades and press coverage including The Boston Globe, The New
York Times, Playboy, Bon Appetit Food & Wine, Gourmet and Boston
Ana credits her travels abroad as a major influence
in her cooking. She apprenticed at the 2-star Michelin rated Neichel
Restaurant in Barcelona, Spain a well as spent time in top kitchens
in Turkey, Italy and France. Oleana, in Cambridge, Massachusetts,
Ana's first restaurant, is a culmination of all of her experiences
Her menu, featuring unconventional spice combinations and flavors from the Eastern and Western Mediterranean, has unparalleled originality and flare. The James Beard Foundation nominated Ana in 2003 in its Best Chef: Northeast category, and Oleana was among the 2002 nominees in the Best New Restaurant category. Additionally, Boston Magazine, Food & Wine, The Boston Phoenix, Bon Appetit and BostonCitySearch.com named Oleana "Best New Restaurant" in 2001. Oleana was also named one of the "Best New Restaurants in America" by Esquire Magazine and "Restaurant of the Year" by The Boston Phoenix.