EXECUTIVE CHEF, FIGO, TORONTO
Originally hailing from Kolkata India, Anna Chen moved to Canada after finishing high school. Chen initially dreamed of becoming a pastry chef and completed her chef training at George Brown College in Toronto.
Chen started her career at Susur Lee’s restaurant Lee, under sous chef Jason Carter and then moved to Scaramouche Restaurant, where she got her first true taste of Italian cuisine, excelling at all four stations during her four year tenure. Chen then moved to England to work at the critically acclaimed Michelin star Murano, under executive chef Angela Hartnett, as well as Zucca in London, where she developed her true passion and style of Italian cuisine: using fresh and seasonal ingredients to
create Italian dishes with a modern flair.
Most recently, Chen worked at Enoteca Sociale, as well as Buca King and as the opening pasta chef for the critically acclaimed Buca Yorkville.
As the current executive chef for FIGO, Chen brings her talent and passion for creating modern and inspired Italian cuisine, and her experience of using the freshest and finest ingredients to all of her dishes.
FIGO offers Italian inspired cuisine in a stylishly elegant setting. Using the freshest and finest ingredients, Executive Chef Anna Chen brings her own distinctive take on Italian cuisine using contemporary techniques. The menu features house-made ricotta, wood-fired pizzas, and made-from-scratch pastas. At FIGO, our approach is simple; source the best ingredients possible and prepare them in an uncomplicated and modern way.