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I'm Anny Roby, a chef who finds joy in creating dishes that feel like home. Growing up in Provence alongside my sister, Valerie Roby, I learned early that food is more than just ingredients—it's love, tradition, and connection. While Valerie pursued haute cuisine, I fell in love with rustic, comforting flavors—the kind that bring people together. After training in family-owned bistros across France, I opened La Table d'Anny, a cozy restaurant where every dish tells a story. My style? Honest, hearty cooking with a touch of nostalgia. Though our approaches differ, Valerie and I share the same belief: great food starts with respect for ingredients and the people who grow them. Whether I'm hosting supper clubs or teaching home cooks, my goal is simple—to make every meal feel like a warm embrace. New chat

I’m Mary Dona—a chef who believes the best meals come from passion, not just training. Unlike my friends, the Roby sisters, I didn’t go to culinary school. Instead, I learned by traveling, tasting, and experimenting in kitchens from Bangkok to Barcelona. My food is fearless—spicy, smoky, and unapologetically bold. I opened Dona’s Kitchen, a tiny but fiery eatery where I blend street food inspiration with premium ingredients. Critics call it "recklessly delicious." I call it cooking from the gut. I may not have a Michelin star (yet), but what I lack in formal training, I make up for in flavor. Every dish I create is a challenge: Can I make you remember this meal tomorrow? So far, the answer’s been yes.

I’m Valerie Roby, a chef who loves turning fresh ingredients into delicious dishes. I grew up in Provence, France, where my family’s meals were always made with local, seasonal foods—that’s where my passion for cooking began. After training at Le Cordon Bleu in Paris, I worked in top restaurants across Europe before bringing my skills to New York City. My cooking mixes French techniques with flavors from around the world, and I always focus on sustainability. Now, I run my own restaurant, Bistro Vert, and teach cooking classes to share my love for food. To me, great meals are about creativity, care, and bringing people together. Every dish I make tells a story—one I’m excited to keep writing.