Today we’d like to introduce you to Ana Parra
Ana, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’m Ana Parra, a pastry chef whose journey started in Caracas, Venezuela, where I was lucky enough to spend countless hours in the kitchen with my grandmother, “Beba.” She was more than just a teacher with a passion for cooking; she was an avid recipe collector. From Food Network and the Cooking Channel to the small recipe stamps we’d receive at Venezuelan supermarkets, she meticulously recorded every recipe in various notebooks, her handwriting filling each page. She’d tell me that one day, all those recipes would be mine, a promise she kept—a legacy that’s now a cherished part of my life and my work.
In 2008, my family and I moved to Spain, where my parents, both doctors, worked tirelessly to build new lives for us. Then, in 2009, life took an unexpected turn when I was diagnosed with diabetes insipidus. The cause remained a mystery, leading us on a challenging two-year journey of tests and sleepless nights. My parents’ unyielding support eventually led to a diagnosis: Histiocytosis X, a condition that required a year of chemotherapy. Those times were tough, but they taught me resilience, reminding me that no matter how many curves life throws at you, you can stand up again with the love and support of your family.
In 2015, fully recovered, I moved to the U.S., unsure of what path to take. Culinary arts wasn’t always considered a “real” career, and I was torn between pursuing my love for baking or exploring something creative, like graphic design. Yet, my heart knew where it belonged. In high school, I started selling homemade treats to classmates during breaks, sneaking them into school in a small, very subtle red cupcake case from Dollar Tree—and I always brought a few extras for my teachers (naturally, with no ulterior motives!). Before I even realized it, I had a small catering business, from school events to private parties, and I managed it all thanks to my Beba, who would always stay up late to help me finish faster so I could go to sleep.
While in high school, I also began working for my culinary teacher’s company, Semaj’s Catering, where I discovered the incredible world of events—from charity fundraisers at Marlins Park to weddings at the Ancient Spanish Monastery. My perspective on gastronomy broadened, and I knew this was the path I wanted to pursue.
After graduation, I returned to Madrid to study gastronomy. Yet, by the end of my degree, I realized my true passion lay in pastry, not general gastronomy. I continued my studies at “La Escola de Patisserie Hofmann” in Barcelona, where I got my first real taste of high-level pastry and learned the dedication required to master the craft. My journey then took me to the “Basque Culinary Center”, where teachers like Luis Arrufat and Cesar Romero opened my eyes to new creative possibilities, from complex flavor pairings and understanding the principles of designing a menu to formulating my own recipes and understanding the chemistry behind our creations. EPGB (“Escola de Pastisseria del Gremi de Barcelona”) was next, helping me perfect the intricate details of chocolate work from painting bonbons all the way to building impressive showpieces.
When COVID-19 hit, I had just completed my studies at Hofmann. During those quiet months, I set out to master macarons—a skill I had always found challenging. After many attempts (and a few flops), I finally cracked the code, and now macarons are a signature in my offerings.
Today, I run Ana Parra Pastry Chef Corp in Miami, a catering company that reflects the vibrant spirit of my Latin American and European roots, as well as my focus for a more conscious style of pastry. My creations are colorful and bold, and each dessert is crafted with care, aiming to evoke the same warm, happy memories that food has always brought me. From corporate events to intimate gatherings, my work brings a slice of joy to every occasion, creating new moments and memories that people won’t forget.
Through my story and my business, I hope to show that, no matter how challenging life can be, with the love and support of family and a passion for what you do, you can always rise and move forward. My business is a tribute to resilience, to the heritage that shaped me, and to the belief that following your dreams can transform not only your own life but also the lives of those around you. With each dessert, I aspire to share a taste of joy, a reminder of the strength in our roots, and a spark that inspires others to build something beautiful within their own communities—one sweet memory at a time.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
My journey has been filled with challenges, but each one has strengthened me, as well as my dedication to pastry and to building something meaningful through my company. After facing a serious illness at a young age, the uncertainty of whether I’d get to live out my dreams taught me to cherish every moment and prioritize doing what I love. Choosing to become a chef, especially coming from a family of medical professionals, brought its own set of challenges. People questioned my career choice, but I stayed true to my passion. My parents’ focus on health has also inspired me to bring a more conscious approach to my pastries, creating treats that not only look incredible and taste amazing, but can be enjoyed without the worry that a few moments of indulgence might come at the cost of of your health.
Working in the culinary industry taught me hard lessons about traditional kitchen culture, where “YES CHEF!” often meant leaving your passion behind, as well as your creativity and desire for learning. The environments I trained in weren’t always supportive, but those experiences motivated me to approach my own business differently. I strive to create a learning space for those passionate about the industry, one that fosters curiosity and growth rather than conformity. And as a woman, I’ve faced barriers common to this industry, where men are often given more privilege. I’ve had to work harder to be taken seriously, but this only strengthens my resolve to succeed.
Starting my own company at a young age has presented other obstacles, with people sometimes underestimating my capabilities or trying to take advantage of my experience. Despite these challenges, I know that my company, built on hard work and dedication, can deliver even greater service than some larger businesses. I’m proud of what I bring to the table, knowing that my focus, enthusiasm, and willingness to learn keep me and my business growing every day.
One of my toughest challenges has been battling impostor syndrome and my own perfectionism. While my attention to detail is a strength, it can sometimes cause me to overthink and hold myself back. Yet, each day I remind myself of my worth, my growth, and the incredible journey that has brought me here. My path may not be perfect, but it’s mine, and every twist has made me who I am today. Without these experiences, I wouldn’t have the perspective, resilience, or joy that I now bring to my work and my story.
We’ve been impressed with Ana Parra Pastry Chef Corp, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At Ana Parra Pastry Chef Corp, we believe that dessert should be as magical and meaningful as the moments it celebrates. We are a high-end dessert catering company, but to our clients, we aim to be much more—a trusted friend in the kitchen who truly understands their vision and brings it to life with heart and expertise. Whether it’s an intimate at-home gathering or a large event, we approach each project with the same dedication, ensuring every detail is exactly as our clients dreamed.
With roots in both Venezuela and Spain, my creations blend the delicate, refined techniques of European pastry with the vibrant, exotic flavors of Latin America. It’s a combination that allows me to offer clients something truly unique—a taste experience that feels both luxurious and warm, familiar and adventurous. My goal is always to create desserts that look stunning, taste exquisite, and reflect the personal story behind each event.
What makes Ana Parra Pastry Chef Corp different is that we prioritize the client’s experience above all else. We’re not here just to provide desserts; we’re here to listen, to collaborate, and to make every client feel cared for and understood. From custom petit gâteaux and elegant macaron towers to curated dessert tastings and intimate bridal brunches, we ensure that every dessert is tailored to our client’s unique preferences. Our offerings are inclusive too, with options for gluten-free, vegan, and sugar-free, so everyone can enjoy a treat made just for them.
Beyond catering, we offer personal and group classes, VIP concierge pastry services, and mentoring for aspiring chefs and small businesses. My passion lies in sharing my craft with others, and I believe that helping clients, students, and industry newcomers realize their own creative visions only enhances the love and joy that goes into each of my desserts.
To me, dessert is so much more than food; it’s a way to make life’s moments sweeter and create memories that linger long after the last bite. At Ana Parra Pastry Chef Corp, each creation is crafted with love, care, and a dedication to making our clients’ experiences as beautiful, delicious, and meaningful as they imagined.
Who else deserves credit in your story?
I owe much of my success to an extraordinary group of mentors, family members, and supporters who have each contributed to my journey and the growth of Ana Parra Pastry Chef Corp in profound ways.
First and foremost, my parents, July Jaimes and Oscar Parra, and my sister, Andrea Parra, have been my unwavering foundation. Their support has been instrumental, testing every creation and offering honest, constructive feedback—even when it wasn’t exactly what I wanted to hear. This dedication to helping me grow has been invaluable. They constantly encouraged me to explore the many paths I could take within pastry, while also instilling the importance of continuous improvement. Their focus on striving for excellence through consistent study and practice is something I carry with me to this day.
My grandmother, Ana M. Suárez, or “Beba,” has been my main inspiration. Her deep love for cooking is something I hold close to my heart and it’s what first sparked my interest in the culinary arts. We began baking together, and with her recipes as my foundation, I developed new creations and improved old ones. She was a pillar in my career, helping me with every small detail, even when she wasn’t at her fullest. Her legacy drives me forward every day, and I hope to make her proud with each step I take in my career.
Chef James Lubin, my first culinary teacher and the owner of Semaj’s Catering, opened my mind to an entirely new world. Working as a private chef alongside him, and participating in incredible events like charity fundraisers at Marlins Park, confirmed for me that I was on the right path. These experiences broadened my perspective and gave me an initial taste of what a culinary career could hold.
During my Master’s studies, Chef Luis Arrufat and Chef Cesar Romero played crucial roles. Chef Luis Arrufat, for instance, taught me to think like a Michelin-star chef—to ask the right questions, push the boundaries of what others call impossible, and understand the essence of creating from scratch. His mentorship in menu development and plated dessert design, focusing on texture, color, flavor, and the overall client experience, was transformative. He encouraged me to experiment with deconstructed desserts and new innovative techniques, giving me a deep appreciation for creativity in pastry. Chef Cesar Romero, on the other hand, introduced me to the science behind pastry, teaching me to understand the role of every ingredient in a dessert. He guided me in developing recipes with precision, teaching me about percentages and the structural makeup of basic recipes. He also showed me that consulting for major enterprises, like his work with Quescrem in Barcelona, was a valuable path in pastry. It inspired me to one day develop and create my own products for the market.
My internship at Sweet Monkey brought me under the mentorship of Chef Javier Guillen, who showed me the vision required to build a successful business. Working alongside him as Sweet Monkey expanded, I gained insights into business development that have guided me since. Even after I left Madrid, he continued to be a mentor, generously sharing his expertise and helping me better understand this vast industry.
Upon arriving in Miami, I was fortunate to meet Guille Mojena, owner of Madelum and Mundo Pastry. His journey to becoming a major supplier along the East Coast is inspiring, and he’s been a steadfast supporter of my work. Guille’s support has been invaluable in product sourcing, networking, and connecting with other professionals in the industry, which was instrumental when I first started. His professional showroom has been an incredible resource, giving me a dedicated space to work and grow.
Finally, thanks to Guille, I met Christian Balbierer, one of the representative chefs at Irca Group. Christian has been an incredible mentor, always available to answer questions and help me see the larger picture of the pastry industry in the U.S. His support and guidance have been essential in helping me navigate this competitive market, offering insights that few are willing to share.
Each of these individuals have contributed to my journey in unique ways. I am deeply grateful for their support, mentorship, and belief in my potential. Without them, Ana Parra Pastry Chef Corp wouldn’t be what it is today, and I carry their influence with me in every step forward.
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Image Credits
The Personal Photo is from Ainara M. Bermudez (@ainara.visuals) and the the photo painting the chocolate egg is from Camila Funes (@camifunesphotography).
