Wisconsin-born Anna Posey fell upon pastry later in life after first studying painting and drawing at the Milwaukee Institute of Art and Design. After traveling the country and participating in AmeriCorps, she fell in love with pastry during a stint at Le Bec Fin, a refined French restaurant in Philadelphia, which ultimately led her to enroll at the French Pastry School in Chicago. While interning at Blackbird, a renowned Chicago hotspot, she met her future husband, David Posey, the Chef de Cuisine at the time. She further honed her craft at one of the city’s longest-standing fine-dining restaurants, Everest, before becoming Executive Pastry Chef at The Publican.
In 2016, Anna and David decided to branch out independently with their complementary culinary skills and managerial acumen and opened their debut restaurant, Elske, in Chicago. The name, meaning ‘love’ in Danish, reflects their shared passion and David’s Danish heritage. The couple quickly earned a Michelin star for Elske, gaining acclaim for their blend of contemporary and classic techniques and a focus on local, seasonal ingredients.
As the head of Elske’s pastry program, Anna draws inspiration from her artistic background to create desserts that have earned her widespread acclaim. In 2018, she received the prestigious Jean Banchet Award for Best Pastry Chef and has multiple James Beard Award nominations.
Anna and David strike a work-life balance running Elske by closing the restaurant twice a week, making time to relax and collaborate with other chefs on special dinners. Meanwhile, Anna’s love for the arts is nurtured through food-inspired sketches of ingredients like morels and figs, which are featured on menus, staff shirts, and restaurant decor.
Anna has also starred on television, making a cameo appearance on the hit US comedy-drama series The Bear, where she sat down with other chefs to reflect on the evolution of her desserts.
Restaurant
Anna and David Posey launched their first solo venture, Elske, a Scandinavian-inspired restaurant on West Randolph Street in Chicago, in December 2016. Less than a year later, they earned a Michelin star, which they have retained ever since. Known for their modern, Nordic-influenced approach, the Poseys have become prominent figures in Chicago’s fine-dining scene.
Unlike more formal fine-dining establishments, Elske offers an approachable yet elevated dining experience. Guests can choose between an à la carte menu or an affordable tasting menu, all enjoyed in minimalist, pared-back yet cozy interiors embodying the Danish sense of hygge. Elske’s philosophy centers around simplicity, seasonal ingredients, and genuine hospitality, all expressed through a deeply seasonal, Nordic-accented menu.
The Poseys’ dishes are colorful and elegantly composed, featuring ingredients like smoked fruits, crispy grains, and homemade vinegars, many of which are sourced from nearby farms or their own patio herb garden. Their combinations—such as soft scrambled eggs with chicken confit—are minimalist yet familiar, with surprising flavors that extend to whimsical desserts like frozen fennel candy with mint.
Michelin inspectors have described their work as "pure culinary magic," with a "deeply creative menu." Elske has earned James Beard Award nominations, retained its Michelin star for four consecutive years, and was named one of Eater's Best New Restaurants in America in 2017.
Recipes and dishes
Anna Posey's desserts at Elske reflect her artistic background and innovative approach, blending seasonal ingredients with keen attention to color and texture. Often focusing on just two key ingredients, her style has evolved significantly—from the hearty desserts she created at The Publican to today's clean, fresh, and visually striking creations, each treated as a work of art.
Posey frequently incorporates unique flavor combinations and sweet-savory pairings, such as milk chocolate custard with feuilletine, black garlic caramel, and salted blueberry. A standout dish—fennel-mint with creamy citrus custard, berry granita, and verjus, topped with marigold blossoms—was praised by The New York Times. Her signature sunflower seed parfait with sour honey and licorice remains a diner favorite, alongside dishes like golden plum sorbet with lemon verbena.
Anna emphasizes local ingredients, using Rose Hip Liqueur from Koval distillery in roasted apples with burnt milk ice cream, and oat caramel made from Koval Oat Whiskey in monkey bread. Her vibrant, playful, and imaginative desserts showcase the perfect intersection of art and culinary creativity.
