Chef Anastasia Malone

Chef Instructor, Baking & Pastry Arts

Instructor Anastasia Malone
Location: Online Programs
Favorite Dish: Lamb Saag Gosht

"A pastry chef is equal parts artist and mad scientist. It's my goal to help you grow in both of those roles, understanding ingredient function and improving the aesthetics of your product, too."

Chef Anastasia Malone


Chef Anastasia has been in the hospitality industry for over 10 years. She loves everything about pastry, and there is not one specialty she prefers, which is why she’s always been drawn to hotels and private clubs. Hotel work provides the unique opportunity to practice a broad range of skills, from baking bread to wedding cakes to plated desserts, and everything in between.

Chef Anastasia went to culinary school at Le Cordon Bleu in Chicago for pastry, working in a small bakery while she attended school. After graduation, she began an internship at a triple A-rated, 4-diamond resort in Florida and spent a few years moving around to learn as much as possible.

She is honored to be able to share all of her knowledge with students, helping shape the next generation of the hospitality industry!

Honors, Awards & Affiliations

  • ServSafe® Manager Certification

Professional EXPERIENCE

  • Pastry Chef - Carlouel Yacht Club, Clearwater Beach, FL
  • Pastry Chef - Sandpearl Resort, Clearwater Beach, FL
  • Lead Pastry Cook - Westin, Cleveland, OH
  • Pastry Cook - Innisbrook Golf Resort, Palm Harbor, FL
  • Baker - Medici on 57, Chicago, IL

Dish Examples

Plated Root Vegetable

An autumn plated dessert consisting of carrot cremeux, ginger cake croutons, candied pecans, grilled pineapple, beet soil, and sweet cream cheese.

Plated Root Vegetable


A simple challah made for a wedding ceremony.



  • Associate of Applied Science Degree, Le Cordon Bleu, Chicago

Special Interests

Running, swimming, spending time outside with my family, baking (for fun), reading, and watching murder documentaries on Netflix.

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