Karla Anaya

Originally from Peru, Karla has built an international culinary career across Peru, France, and the United States, combining French pastry techniques with Peruvian heritage and contemporary dessert creation. Her experience includes working in a Michelin-starred restaurant, founding her own pastry business in Lima, and leading pastry operations in Chicago. In 2024, she represented her craft at the Gelato World Cup in Rimini, Italy.

Passionate about education and mentorship, Karla believes in continuous learning, curiosity, and resilience. She also holds an MBA in Hospitality Management, earned with high honors in Chicago.

For Karla, every dessert is an opportunity to celebrate heritage, evoke memories, and create meaningful connections.