About Yellow Pear Cuisine

Mission   |   About the Chef

 

Our Mission

Our mission is to be a respected and sought-after personal chef service in the DC metro area. We can provide you with healthy, time, and effort saving meals prepared in-home; small catered events and in-home culinary instruction. Our forte is imaginative and delicious cuisine created using the freshest ingredients with a special emphasis on seasonal and locally grown fare.

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About the Chef

Danna Andrews, the Chef and Owner of Yellow Pear Cuisine, spent her childhood in a southern rural town, in Mississippi. Her father is a master of all classic southern food ways, from hunting and growing, to cooking, and was very instrumental in her love of creating food. At an early age she devoted a fair amount of time to eating tomatoes, still hot from the sun on the garden; enough baby lima beans to fill three bathtubs; fragrant plums just fallen from the tree in the backyard; and green beans that were so fresh you could taste the earth. Her appreciation for the ingredients in a meal was instilled at an early age.

Chef Andrews went on to obtain an Art Degree and became a painter and graphic designer. However, she could not shake her passion for food and cooking, and decided that she had to make a career of it.

Several trips to France confirmed this decision for her. She began to understand the importance of food in French culture, and was inspired by the sheer depth of culinary tradition she encountered. In her own life she started placing an emphasis on the best and freshest ingredients, on nutrition, and on living without preservatives and processed foods.

Chef Andrews was determined to learn the fundamentals of haute cuisine. She decided to enroll in L'Academie de Cuisine's professional culinary program in Maryland, which emphasizes French cuisine, as well as creativity and artistic expression. After graduating with honors, she was hired by Farrah Olivia restaurant in Alexandria, VA, where she worked closely with Chef Morou and Pastry Chef Leon Baker. She also works with Chef Camille Dierksheide of The Beehive Catering. She frequently travels to Paris and Lyon, France, developing her palate and keeping abreast of current food trends. She is a member of both the Women Chefs and Restaurateurs and the American Personal and Private Chef Association.

Chef Andrews has fused her artistic eye and her passion for fine food to create Yellow Pear Cuisine.

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