Chef Ann Marie Stauber — Fueled by Curiosity, Craft, and a Little Bit of Sass

Chef Ann Marie Stauber’s culinary story began the way many great ones do: elbow-deep in banana bread batter with her extended family, learning early that food is about connection as much as it is about flavor. She earned her psychology degree from University of Colorado Boulder, and while she remains endlessly fascinated by the marvels of the human brain, she realized her true calling lived in the kitchen. She went on to pursue formal training in Baking & Pastry at Johnson & Wales University, where discipline met creativity and the bar was set high—then raised again.

Her professional career launched in fine dining with a pastry internship at Four Seasons Hotel Denver, where precision, consistency, and excellence weren’t optional—they were expected. Eager to expand her skill set, she transitioned to the savory side in the Four Seasons banquet kitchen, sharpening her abilities in volume cooking, timing, precision, and large-scale events. She then joined the line at EDGE Restaurant & Bar, a highly regarded downtown steakhouse, where she refined her technique and thrived in a fast-paced, high-standard environment.

But staying in one place has never been her style. In 2017, fueled by a love of travel and an insatiable appetite for growth, Chef Ann Marie packed her knives and headed northwest to Seattle, transferring to Four Seasons Hotel Seattle. There, she dove headfirst into seafood-driven cuisine and hyper-seasonal produce, working her way from line cook to chef-in-training and ultimately serving as junior sous chef under Chef Emmanuel Calderon. Long hours, exacting standards, and relentless repetition sharpened her skills—and confirmed that hard work is her comfort zone.

When the hospitality world flipped upside down in 2020, Chef Ann Marie returned to her home state of Colorado and used the pivot as fuel rather than a setback. She broadened her scope beyond traditional restaurant kitchens, refining her craft through catering, private dining, sushi, Southern cuisine, and front-of-house operations. This chapter reinforced her belief that great food should feel just as good as it tastes—and that hospitality doesn’t stop at the kitchen door.

In 2024, she brought her ambition to a national stage as a competitor on Hell’s Kitchen Season 23, earning a Top 8 finish under the intense pressure (and louder-than-life expectations) of Gordon Ramsay. The experience tested her grit, leadership, and stamina—proving she can keep her cool, find her voice, and still have fun when the heat is very real.

Today, Chef Ann Marie thrives in the intimate world of private cheffing, where excellence meets experience. Known for her bubbly energy, quick wit, and rare ability to connect effortlessly with guests, she brings ease, joy, and a little sparkle into every kitchen she enters. Her goal is simple: cook incredible food, chase big dreams, live life to the fullest, and make sure every guest feels like they were part of something special.

After all, life’s too short for boring meals—or boring lives.