Anna Stofberg
Meet Anna Stofberg
Chef
Anna Stofberg
Anna Stofberg
Chef
Anna grew up on a wine farm in the Paardeberg region of the Swartland district, located just outside Malmesbury, South Africa. From an early age, she displayed a profound interest in and commitment to all aspects of farm life. Her formative experiences included learning about various grape varieties and the unique fynbos ecosystem surrounding the farm. During her school years, Anna actively participated in the harvesting process, hand-picking grapes and observing the meticulous stages of crushing and fermentation in the wine cellar.
Her passion for gardening emerged early, as evidenced by her initiation of a vibrant vegetable garden that yielded a diverse array of produce. With an abundance of citrus and guava trees in her backyard, Anna collaborated with her grandmother to create preserved jams and marmalades, highlighting her enthusiasm for sustainable food practices.
Over time, her curiosity grew into a deep knowledge of edible herbs and wild plants, as she explored the culinary and nutritional potential of the environment around her. Her insights and creativity in this area have inspired many who work alongside her.
Professionally, Anna has contributed to several respected restaurants, but she regards her time working with forager and chef Chris Erasmus as a pivotal moment in her culinary journey. Under his guidance, she gained in-depth knowledge of edible mushrooms, wild herbs, and the art of foraging. She later joined Restaurant Mosaic at The Orient in South Africa, where she had the opportunity to work under Chef Chantel Dartnall. There, Anna deepened her understanding of botanical cuisine and refined her skills in the meticulous, expressive style of fine dining.
Anna’s approach to food is rooted in the belief that ingredients tell stories and that there is always something to learn from the people behind them. She draws inspiration from nature and the individuals she meets along the way, constantly exploring the creative possibilities that emerge from these connections.
Now part of the team at Restaurant Mosaic at Château des Tesnières in Brittany, France, Anna brings her deep knowledge of botanicals, foraging, and sustainable practices to the forefront, continuing to champion the delicate relationship between people, food, and the natural world.