Anne Miller-Andersen is originally from Philadelphia PA.  She graduated from Harcum College with a BA in interior design.  After many diverse explorations in soft sculpture, clothing design and sailing, she discovered her very unique talents in cooking.  She has worked in food service for 25 years learning her craft in the traditional apprenticeship process, just not in one place.

After meeting her late husband, Peter, she set her

sights on a professional career as a Chef;

earning Distinguished Graduate Honors from

the Culinary and Hospitality Institute of Chicago,

(now a Le Cordon Bleu affiliated school). 

Prior to starting up Maison Bleu,

she worked across the country following Peter's

assignments in the Navy.  From Norfolk to Yuma

and San Diego, Anne has honed her skills and

broadened her repertoire by embracing every

regional influence she experienced.

In Athens, before starting Maison Bleu,

Anne was executive chef for the

Blooms of Holland's catering division, developing

menu concepts and overall organizational

development for the Hardeman-Sams House

and the Garden Room Cafe

at the State Botanical Garden.