Anne Sjostrom Reynolds

Anne Sjostrom Reynolds currently serves as the Head of Research & Development and Innovation Chef at Good Eggs, where responsibilities include developing new products in collaboration with brands such as Momofuku and Souvla, as well as managing the Meal Kit Program which significantly contributes to company sales. Previous experience includes working as a Chef Consultant and Food Stylist for culinary start-ups and notable brands, and serving as Executive Chef/Culinary Director for a private family, where oversight of food and beverage programs for multiple properties was essential. Anne also owned a catering company, planned high-profile events, and held positions such as Executive Pastry Chef at Wolfgang Puck Catering, where menu design for prestigious events was a focus. Educational background includes a Bachelor of Arts in History from the University of Illinois Urbana-Champaign and an Associate of Arts degree from Kendall College.