Growing up in Asheville, N.C., chef Annie Pettry’s childhood was steeped in influential food experiences including growing vegetables, foraging for mushrooms, trout fishing, and countless hours in the kitchen learning from her parents’ global cooking style. After working in a myriad of restaurant roles, the Top Chef Season 14 contestant earned a grand diploma in culinary arts from the International Culinary Center in New York City.
Upon completing her formal education, she worked alongside numerous renowned chefs, including Craig Koketsu (Quality Meats, New York City), Elliott Moss (The Admiral, Asheville, N.C.), and Loretta Keller (Moss Room, San Francisco, Calif.), before moving to Louisville from the West Coast to open Decca in 2012. At Decca, Pettry applies her classic French technique to Southern and Midwestern ingredients, with a penchant for wood-fired cooking, and accenting dishes with exotic spice blends.
Pettry was named one of Restaurant Hospitality’s “15 To Watch in 2015,” a 2014 & 2015 Food & Wine “The People’s Best New Chef” nominee, a 2014 Star Chefs Rising Star, and was the winner of the 2013 Louisville Cochon 555 Heritage BBQ competition.