Annie is the Chef and a Partner of the White Hart Inn on the village green of historic Salisbury, Connecticut. She is the Chief Executive of AW Hospitality LLC, and author of Keep It Seasonal, published by William Morrow.

Annie began her professional cooking career in the haute cuisine of London’s Mirabelle. She went on to work at the Michelin-starred Rue St. Jacques and at London’s renowned Clarke’s. In 1994, Annie opened Nicole’s on New Bond Street in Mayfair and five years later replicated it on 59th Street in New York City. She launched café 202 in Notting Hill in 2003 and replicated it at New York’s Chelsea Market in 2005.

Annie’s informal style and dedication to ingredient-driven cuisine stems from her rural English upbringing and her passion for the wealth of culinary traditions of the Mediterranean, the Middle East and the Indian Subcontinent. Annie divides her time between Salisbury and New York City.

“Ms. Wayte is a sort of soup genius.” —Dana Bowen, New York Times

“Ms. Wayte is a precisionist about flavor, and picky when it comes to fresh ingredients.“ —William Grimes, New York Times

“Her food is both wonderfully approachable and distinctive, and lucky for us, this book is an unmistakable celebration of her talents” – Deborah Madison

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