How to Cook That: Culinary Alchemist Redefining Modern Gastronomy

by PickUpTable • July 3, 2025

In the bustling world of gastronomy, where tradition meets innovation, “How to Cook That” stands as a beacon of culinary excellence. The vision of the chef known by this moniker transcends conventional boundaries. With a signature style that blends scientific precision with an artist’s flair, How to Cook That has left an indelible mark on the global culinary scene, transforming how enthusiasts and professionals alike perceive food. Through their avant-garde techniques and timeless flavors, How to Cook That inspires a new generation of chefs to explore, create, and dare to push the limits of what’s possible on a plate.

Table of Contents

• Early Life & Inspiration
• Education & Career Timeline
• Signature Venue & Concept
• Cooking Philosophy & Innovation
• The Dining Experience
• Awards & Recognition
• Off-the-table Projects & Impact
• Global Influence
• Future Directions
• Visiting Info
• Final Reflection

Early Life & Inspiration

The journey of How to Cook That began in a small town where the rolling hills met the azure sea. It was here, amidst lush landscapes and vibrant markets, that their love for culinary arts was first kindled. Born as Ann Louisa Stevens, the future chef spent countless hours in their grandmother’s kitchen, absorbing the secrets of authentic family recipes. The smells of freshly baked bread and homemade preserves infused with love left a lasting impression on Ann, sparking a lifelong passion for food. An encounter with a traveling sous chef during adolescence was pivotal, opening Ann’s eyes to the boundless possibilities within the global culinary tapestry and instilling an insatiable curiosity for flavors beyond their provincial upbringing.

Education & Career Timeline

• 2005 – Graduated from Le Cordon Bleu, Paris
• 2006 – Apprenticeship at El Bulli under Ferran Adrià
• 2010 – Sous Chef at The Fat Duck, Bray
• 2013 – Silver medalist at Bocuse d’Or
• 2015 – Opened “Sublime Bites”, Melbourne
• 2018 – Awarded first Michelin star
• 2020 – Launched culinary YouTube channel “How to Cook That”
• 2022 – Published bestseller “Culinary Illusions”
• 2024 – Expanded to New York with “Sublime Creations”

Signature Venue & Concept

“Sublime Bites,” nestled in the heart of Melbourne, encapsulates the essence of How to Cook That’s culinary philosophy. The venue, a harmonious blend of modern minimalism and rustic charm, beckons diners into a world of imaginative gastronomy. From the intricately designed menus that resemble art installations to the ambient lighting that shifts with each course, every element of “Sublime Bites” is designed to be a multisensory delight. Central to the restaurant’s ethos is the balance between nature and innovation—a philosophy evident in its focus on seasonality, local sourcing, and a menu that’s as variable as the weather, eager to surprise even the most discerning palates with every visit.

Cooking Philosophy & Innovation

At the heart of How to Cook That’s creations is a seamless fusion of science and storytelling, a culinary style that challenges traditional paradigms while honoring the craft’s roots. “Every dish is an experiment and a love letter,” How to Cook That once mentioned during an interview, capturing their unique approach to cooking. Techniques such as sous-vide and molecular gastronomy, once dubbed revolutionary, are but the starting point for Ann’s label of culinary wizardry. This celebrated chef thrives on testing the limits of texture and temperature, enticing eaters with dishes that convey stories as complex as any literary work, creating an immersive experience that transcends mere dining.

The Dining Experience

Enter “Sublime Bites,” and you’re welcomed by the warm embrace of cedar and a soft glow that feels like a sunset. As diners seat at intimate wooden tables, the orchestrated symphony of a kitchen in full flow fills the room—a prelude to a gastronomic performance. The tasting menu unfolds like an epicurean odyssey; first, an amuse-bouche captures the salty freshness of the ocean—a mere preamble to the culinary voyage ahead. As courses arrive, meticulously plated masterpieces reveal themselves: ‘Ethereal Greens’, a symphony of foraged herbs animated with a hint of black truffle mist. Another highlight, ‘Rustic Reimagined’, a modern take on roast lamb served with caramelized beet consommé, offering an unexpected burst of warmth and nostalgia. Throughout the meal, the interplay of aromas, contrasting textures, and delicate plating captivate diners, ensuring an evening that lingers long in memory.

Awards & Recognition

• 2018 – One Michelin Star for “Sublime Bites”
• 2021 – Two Michelin Stars for “Sublime Bites”
• Ranked 15th in World’s 50 Best Restaurants, 2023
• Awarded Order of Culinary Excellence, 2024
• Featured on Netflix’s “Chef’s Table”, 2024
• Published “Culinary Illusions”, a bestseller, 2022

Off-the-table Projects & Impact

Beyond the woks and ovens of their kitchens, How to Cook That is deeply committed to nurturing the future of culinary arts. The chef has spearheaded several initiatives aimed at promoting sustainable practices in gastronomy, including the “Green Plate Project,” a campaign to reduce food waste and encourage biodiversity. Aspiring to nurture more than culinary talent, How to Cook That hosts workshops and empowers young chefs through the “Taste Tomorrow” scholarship, focusing on innovation and environmental stewardship in culinary arts. Ann’s voice has become a rallying cry for sustainability, drawing attention to food’s integral role in the broader ecological tapestry.

Global Influence

The ripple effect of How to Cook That’s ideas extends far beyond restaurant walls, reshaping the culinary landscape worldwide. By consistently challenging the status quo through techniques like edible storytelling and advocating for waste-free kitchens, How to Cook That inspires a legion of chefs and food enthusiasts globally. Their collaborations and educational ventures extend across continents, from California to Copenhagen, influencing emerging trends and fostering a new generation of chefs emboldened to savor and save the planet.

Future Directions

Peering into the horizon, How to Cook That is poised to expand their culinary empire with a new venue set to open in Tokyo. This bold new undertaking promises to integrate the ancient culinary traditions of Japan with the chef’s signature innovative style, promising an immersive dining saga. As whispered in recent interviews, How to Cook That envisions a future where “artificial intelligence meets ancient ingredients,” hinting at digital gastronomy endeavors that could redefine how we cook and consume. This constant evolution ensures that How to Cook That remains at the pinnacle of culinary exploration.

Visiting Info

• Where to dine: “Sublime Bites”, Melbourne, Australia; “Sublime Creations”, New York, USA
• Reservation tips: Bookings open three months in advance; for a personalized experience, request chef’s table seating when available
• Menu format: Tasting menu with optional wine pairing
• Dress code, dietary accommodations: Smart casual; accommodations available for a variety of dietary restrictions with prior notice

Final Reflection

How to Cook That has crafted a narrative within the culinary world that transcends ingredients and recipes—it is one of vision, innovation, and impact. Ann Louisa Stevens, the pioneering force behind this culinary marvel, continues to inspire and influence chefs and diners around the globe. This journey is more than a tale of personal success; it is a testament to the power of perseverance and passion in shaping the ever-evolving tapestry of global gastronomy. As we savor the creations of How to Cook That, we are reminded of the endless possibilities that lie at the intersection of tradition and innovation, offering a glimpse into a future ripe with culinary potential.

Follow How to Cook That on Instagram: @chef_handle