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Anne Kearney
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| Born | June 18, 1967
Dayton, Ohio
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| Education | Greater Cincinnati Culinary Arts Academy |
| Culinary career | |
| Cooking style | American interpretation of Provencal bistro fare |
Current restaurant(s)
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Anne Kearney is an American chef and restaurateur. In 2002 she won a James Beard Foundation award as "Southeast Regional Best Chef".
With a background at Bistro at the Maison de Ville and Peristyle with John Neal and as line cook and culinary assistant at Emeril Lagasse's Emeril's, she was given the opportunity to purchase Peristyle from Neal's estate in 1995. Kearney's food is an American interpretation of Provençal bistro fare.
She was born in Ohio. Kearney earned her toque at the Greater Cincinnati Culinary Arts Academy.
Five years after graduation, she moved to New Orleans, where she worked at Mr. B's bistro, then at Bistro at the Maison de Ville hotel under John Neal. In 1991, she followed Neal to Peristyle. After Neal died, the 27-year-old Kearney bought Peristyle from his estate.[1]
Kearney credits her stint as sous-chef at Peristyle for her classic French cooking techniques. She worked for three years with Emeril Lagasse, where she cooked on the line, developed cookbook recipes, and researching and writing Emeril's television show scripts. Kearney returned to Peristyle as its chef and proprietor shortly after Neal died.[2]
In 2004, Kearney sold Peristyle and moved back to Ohio. She cultivated and worked on Two Small Tomatoes, her all-natural organic garden.
On November 27, 2007, Kearney opened Rue Dumaine in Washington Township, Ohio.[3] That was the street on which Peristyle had been located. Rue Dumaine won awards and recognition for their food.
In July 2017, following the sale of the property where her restaurant was located, Kearney closed Rue Dumaine to pursue other culinary adventures.
In February 2019, she was approached by restaurateurs John and Trudy Cooper to be the executive chef & partner of Oak & Ola, a "Euro-American" restaurant located in Tampa, Florida. She expanded her love of French ingredients and flavor profiles to Italy, Germany, Spain, England, Belgium and beyond.
