Annabelle Choi is an edible experience designer, professional cook, and pastry chef based in Vancouver, BC. She works as a creative food consultant for restaurants, bakeries, and food businesses, assisting with recipe development, business strategy, and creative marketing. She has catered and collaborated on over 50 edible events. Choi strives to uphold narratives and honor food's relationship with experience through her experimental concepts and thought-provoking projects. She continues her culinary education and foraging while seeking new collaborative opportunities.

1. ANNABELLE CHOI
EDIBLE EXPERIENCE DESIGNER,
COOK, BAKER.
PROFILE
CONTACT
Annabelle Choi is a professional
cook, pastry chef, and creative food
consultant. She spends her time
asking questions that pertain to the
symbiotic relationship between food
and experience, food systems and
slow food practices, while designing
and cooking for a living, breathing
world. Likewise, her concepts and
projects are experimental, honest,
and thought provoking, as she strives
to uphold and honour narratives. She
continues to work on opportunities
and collaborations with other like-
minded trans-disciplinary industries
and ethically conscious clients, as
she continues her culinary education
and foraging in a world where
food becomes the medium, and
relationships, people, and story-telling
continue to be the inspiration.
Vancouver, BC
e: info@annabellechoistudio.com
w: www.annabellechoistudio.com
m: 778-846-9352
EDUCATION
EXPERIENCE
PROFESSIONAL SKILLS
bachelor of Design (industrial design)
Private Chef, baker, caterer, creative consultant
Head Baker & Kitchen Manager
The Ballymaloe 12 Week Certificate
Emily Carr University of Art & Design
2006 - 2010
Annabelle Choi Catering & Consulting Studio
London UK, San Francisco CA, Vancouver BC
2011 - present
Matchstick Coffee Roasters
Vancouver BC, July 2013 - September 2014
As a professional consultant, clients range from restaurants, bakeries, and
bottled/packaged food businesse, aiding them with recipe development,
systems designing, and viable business stratedgy planning through creative
marketing and promotional events. I have also catered, designed, and
collaborated as head chef for over 50 edible events.
Created an all natural sourdough bread program and venniossorie program,
andwasconsultedonthekitchenbuildoutforthesecondlocationinChinatown.
Three key factors that drove my vision during my time at Matchstick, was
quality in the product produced, the transparency in relationships with
purveyors, and creating community and mentorship.
• Client: Kit & Ace - monthly 12 seated 5 course plated dinners
for cooperate director meetings
• Client: Here & There - varied collaborated events ranging
from 30 - 170 seated catered events. (Clients ranging from:
Kinfolk Magazine, Music on Main, ArtStarts, THNK)
• Dock Lunch Takeover - Pop-up restaurant which ran for 5
weeks, serving lunch and baked items with pour-over coffee
Tues-Sun, along with hosting workshops on sourdough bread
and lacto-fermenting.
• Client: Alliance for Arts & Culture - Art Summit 2015
Catered for over 300, executed over 1200 pieces (four
different canapes), each taking inspiration from a prominent
BC artist.
• built an artisinal sourdough bread and laminations program
from ground up.
• trained and managed two kitchens, a team of 10
• rotating seasonal menu items, both savoury and sweet
Ballymaloe Cookery School (Ireland)
Spring 2012
Multi-disciplined
& Task Oriented
Positive Additude,
Consistant & Reliable
Work
Steadfast, Diligent,
& Proactive
continued on the back...

2. EXPERIENCE
REFERENCES
Pastry Chef
Barista
Craftsman & Wolves
San Francisco CA, October 2012 - February 2013
Elysian Coffee Roasters
Vancouver BC, May 2010 - August 2015
Worked as a full time intern, then promoted as a pastry chef
under the direction of Chef William Werner.
Trainer of point of sales and customer experience, Elysian Coffee
is fast paced specialty coffee roaster that has international
recognition for its product, sourcing, and training program.
• Mixed bases and baked off cube cakes, travel cakes,
brownies, muffins, cookies.
• Main producer of confectionary items: pate de fruits,
caramels, milk jams, marmalades, perservers
•Commis for savoury menu under the direction of Chef de
Cuisine Connie Tsui
• Worked all positions from the back of house to front of house.
• Made espresso based drinks on a Synesso machine, as well
as brewed coffee from fetcos, V60 pourovers, and AeroPress.
• Photography for social media, and managed community
coffee events and competitions.
EXTRA
PERSONAL SKILLS
You can usually find Annabelle in a
local coffee shop, chatting up strangers
and friends alike, gallivanting around
the city and suburbs looking for fresh
local produce from farmers and local
markets, or making her way up a
mountain foraging for mushrooms
and native edible plants.
Ken Tsui
Kevin lionais
Shira McDermott
Creative Director and Co-Owner of Here There Studio
Vancouver, BC
Telephone: 1 778-878-3019
e: ken@heretherestudio.com
General Manager of Elysian Coffee Roasters
Vancouver, BC
Telephone: 1 604-349-8410
e: kevinlionais@gmail.com
CoFounder of GRAIN
Vancouver, BC
Telephone: 1 604-764-5286
e: shira@eatgrain.ca
Engaging people
& connecting folks.
Being flexible
with perspectives
to encourage
collaboration &
teamwork.
Creating space
and support for
open dialgue &
communication.
Looking at the
bigger picture
& weighing out
options.
Incubating
& cooking
up creative,
innovative
solutions.