Hell’s Kitchen Contestant Chef Anaiya Talks San Antonio, Biga, and Kitchen Leadership скачать в хорошем качестве

Hell’s Kitchen Contestant Chef Anaiya Talks San Antonio, Biga, and Kitchen Leadership

Chef Anaiya Marie is competing on Gordon Ramsay’s Hell’s Kitchen—and she’s also cooking right here in San Antonio at Biga on the Banks under Chef Bruce Auden. In this episode, Susie LaFredo and Alan Williams unpack her path from early inspiration to elite kitchen training, and what it’s really like to develop as a chef inside a high-standard, scratch-driven restaurant culture. Who Chef Anaiya Marie Is Chef Anaiya Marie says she “chose her path” at seven years old—watching her nana cook family meals and learning what it looks like to turn “nothing into everything.” She describes her foundation as soul food, rooted in family and tradition, while also pulling inspiration from multiple cuisines and cultures through her training and restaurant experience. From Culinary School to Commander’s Palace Chef Anaiya studied culinary arts at Johnson & Wales and explains the difference between what school teaches versus what the line demands. In her words: school sharpened technique, while Commander’s Palace taught speed—fast. She describes being thrown into the fire, the pressure of service, and how quickly expectations rise when you’re working in a high-volume environment. She also shares what surprised her about New Orleans: new ingredients, new traditions, and a food culture with distinct influences that expanded her perspective. Why She Chose San Antonio Chef Anaiya describes moving to Texas as a leap of faith. She initially considered Houston, but after conversations with chefs she met while working the Masters golf tournament (2020), she was encouraged to build experience in San Antonio first—slower-paced, with room to grow into the scene. She moved to San Antonio in 2021, worked in local kitchens, and describes how each stop taught her something different—eventually leading her to Biga. Inside Biga on the Banks: Standards, Culture, and Mentorship Chef Anaiya says finding Biga felt like discovering what she’d been searching for: a fast-paced restaurant that’s deeply rooted in San Antonio history and built on long-term team culture. She talks about learning leadership there, stepping into maturity and responsibility as a sous chef, and what it means to work under a chef she respects for both skill and temperament. She also describes Biga as a scratch-driven kitchen culture—highlighting daily prep and in-house production, including her role making pasta by hand. The Kitchen Hierarchy at Biga (Explained in the Episode) Chef Anaiya outlines the leadership structure in the kitchen: • Chef Anaiya Marie — Sous Chef • Chef Brandon Waddell — Chef de Cuisine • Chef Martin Tiber — Executive Chef • Chef Bruce Auden — “the big kahuna” (as they jokingly describe him) How Hell’s Kitchen Happened Chef Anaiya explains that she applied online after encouragement from Chef Emily (who appeared on Hell’s Kitchen Season 20). She forgot about the application—then got a call years later from casting. She describes the shock of realizing it was real, the emotional moment at the airport, and the mental pressure of knowing she’d be cooking for Gordon Ramsay on television. She also shares a key behind-the-scenes detail: the cast didn’t meet in advance. They were kept separate so the first interactions were authentic. What It’s Like Working With Gordon Ramsay Chef Anaiya’s first impression is simple and unexpectedly specific: he smells wonderful. She rejects the “mean” label and frames him as intense and passionate—someone whose standards match his career. Hell’s Kitchen vs. Real Restaurants Chef Anaiya describes the difference in pace and structure: • Hell’s Kitchen service felt different from a typical restaurant flow • The pressure is amplified because Chef Ramsay is actively driving the moment • In a real kitchen, the pace and ticket volume create a different kind of intensity Chef Anaiya’s Vision She says she never wants to leave the industry. Looking ahead, she’s interested in building more private chef work and intimate dining experiences, and eventually wants to open a restaurant—later in her career, after continuing to learn. #SanAntonioRestaurants,#SanAntonioFood,#SanAntonioTexas,#SATX,#SATXFood,#SATXEats,#SanAntonioDining,#SanAntonioChef,#SanAntonioCulinary,#SanAntonioFoodScene,#SanAntonioHospitality,#TexasFood,#TexasRestaurants,#TexasChef,#TexasCulinary,#CentralTexasFood,#CentralTexasRestaurants,#BigaOnTheBanks,#BigaOnTheBanksSanAntonio,#BigaSanAntonio,#ChefBruceAuden,#BruceAuden,#ChefAnaiya,#ChefAnaiyaMarie,#HellsKitchen,#GordonRamsay,#GordonRamseyHellsKitchen,#HellsKitchenContestant,#RestaurantIndustry,#RestaurantLife,#KitchenCulture,#KitchenLeadership,#CulinaryCareer,#ChefLife,#SousChef,#ChefDeCuisine,#ExecutiveChef,#ScratchKitchen,#FromScratchCooking,#HandmadePasta,#FineDining,#FineDiningSanAntonio,#SanAntonioFineDining,#RestaurantOperations,#HospitalityIndustry,#CulinaryTraining,#JohnAndWales,#JohnAndWalesCulinary,#CommandersPalace,#CommandersPalaceNewOrleans,#NewOrleansFood