Anuschka Schurr’s love for the culinary arts began as a young child, heavily influenced by ethnic cuisine at her family’s dinner table. Her career in the hospitality industry started at the age of 14 in a chain bakery, and her early management experience came shortly thereafter while in high school.

Anuschka’s culinary arts education began at Johnson and Wales located in Providence, RI. During that time she spent her summers working in various positions at the prestigious Nantucket Yacht Club, working with clientele with a preference for four star service. Also while in Nantucket, Anuschka held a position at the White Elephant – an upscale hotel restaurant owned by the Nantucket Island Resorts Group, a premier resort company.

While school was in session, she spent time waiting tables and catering events at several Providence area restaurants while honing her craft and learning more about Italian and American Cuisine. Anuschka’s internship for Johnson & Wales was done at the renowned Capital Grille, a steak house located on Newbury Street known to be one of the best establishments in Boston.

After receiving her A.A.S. degree in Culinary Arts from Johnson and Wales University in 1995, Anuschka moved on to further her education in Restaurant and Resort Management with a minor in German at Colorado State University.

To support her college tuition and expenses, she took various positions in the culinary arts field including line cook positions at Linden’s Bourbon Street and Mulligan’s Restaurant, as well as Sous Chef at a catering company in Fort Collins, CO where she was later promoted to Executive Chef. Anuschka then took a position preparing foods at Ca Pellegrino’s, an Italian Café, and later became Chef and Manager of the establishment. She also catered many events from small business meetings to political events and weddings varying in size, and assisted the front of the house with event planning and management.

Upon graduating, Anuschka left Colorado and moved back to the East Coast to be near friends and family. She became Assistant Manager of Pinelli’s, near Providence, Rhode Island, and went on to open a new restaurant and lounge where she served as Chef, created the menu, and consulted in various aspects of the restaurant business for the owner.

Anuschka was offered an opportunity to become the Sous Chef at the prestigious Carnegie Abbey Club, in Portsmouth, RI, a 375-member sporting estate near Newport. She also served as Executive Chef for their sister club, Cherokee Plantation, a very exclusive 7,500 acre sporting estate in South Carolina.

Her vast experience in the hospitality industry helps Anuschka relate to her clients, and has refined her ability to handle challenges with high energy and organization. She has also learned to prepare cuisines of varying ethnicities, is well traveled, fluent in German, and has an overall zest for life. Anuschka is demanding of herself and those that work for her, while still balancing this management style with compassion. With a recent move to Hilton Head Island, she starts yet another exciting chapter in her career sharing her passion for healthy and delicious cuisine with her clients.