Chef Anne-Marie Ramo

Head Chef


Chef Anne-Marie's Bio

Anne-marie grew up on the eastern side of Washington, just outside of Spokane. She began her culinary adventures at an early age, making food for family and friends and experimenting with her own recipes. When she graduated high school, she found her way to Seattle, where she studied at the Art Institute of Seattle, and working at some of the better restaurants in the city. After graduation, Anne-marie headed to the San Francisco Bay area where she spent 22 years honing her craft, cooking wherever she could find a stove and mouths to feed – restaurants, catering companies, personal chef Co-ops, and cooking schools (where she also found a passion for teaching). It was in the Bay Area where she discovered her love of creating recipes from scratch, leading her to a career in product development. As the Executive Chef for Aidells Sausage Company, she created award winning products available nationwide.

After her lengthy stay in the Bay Area, Anne-marie found herself longing to come back to the Northwest and the city she loves so dearly. She has been back on the Seattle area for ten years and continues to bring her passion for food, continued learning, teaching others and working with what is fresh, local and delicious to every dish she creates. With a career spanning over 30 years, Anne-marie loves that she still learns something new every time she walks into the kitchen and puts on an apron.


Fun Fact

Anne-marie lives with the two coolest cats in the ‘verse, Malcolm and Washburn. She loves to garden, attend live shows of all sorts, kayaking, camping, and exploring thrift stores. When she isn’t cooking something delicious herself, she’s exploring new eateries and food purveyors to find the next “most delicious thing” she’s ever tasted.

Menu Highlights

Wagyu Strip Steak

Roast carrots, delicata squash rings, green lentils

About Down to Earth Cuisine

Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.

When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.


Scroll to Top
Call Now Button