Teddie Anderson

Teddie Anderson is an experienced culinary professional with a diverse background in high-end catering and kitchen management. Currently serving as an Action Event Chef at Food for Thought Catering Service since August 2005, Teddie has successfully catered events for up to 2,700 guests and managed various off-site production environments. Previous roles include Executive Sous Chef and Acting Executive Chef at ARAMARK Chicago Botanic Garden, where Teddie managed a team of 15 and significantly boosted weekly sales through innovative restaurant concepts. Additional experience includes positions as Sous Chef at FBJK Catering and Off-site Event Chef/Supervisor at Wine & Dine Staffing, contributing to event execution and staff recruitment. Teddie holds a degree in Culinary Arts from The Cooking and Hospitality Institute of Chicago and studied Business Management at Triton College.