ANNETTE ANNECHILD, MFT, LPC, Ph.D, was born in New York City and grew up in an Italian environment that revolved around family, friends, and food. Her earliest dream was to become an actress. After attending the University Of Maryland, where she double majored in radio/television and psychology, she went on to the American Academy of Dramatic Arts. Soon after, she appeared in many off-Broadway productions and several television and radio commercials. In 1980, she combined her love of cooking natural cuisine with her interest in the arts and authored her first book, Getting Into Your Wok with Annette Annechild. She immediately went on a nationwide television and radio tour, where she was often described as “the young Julia child”. Annette went on to write six more cookbooks, all designed to help people lose weight with delicious, healthy foods. In 1988, she returned to school to focus on the underlying psychological reasons that caused some people to fail at their weight management goals. Having lost over fifty pounds herself, she believed everyone deserved the chance to be fit and healthy. In 1992, she completed her education and became a licensed psychotherapist, specializing in weight management, stress reduction, addictions, hypnosis and relationship issues. She has authored ten books in the self help field and has appeared as a fitness expert on hundreds of television shows in her career, including several appearances on Regis, CNN and Oprah. In 2000, she opened The Healing Arts Center of Georgetown, a co-op of ten practitioners offering massage, chiropractic, acupuncture, meditation, psychotherapy, hypnotherapy, and weight management that thrives today in the heart of Washington, D.C. In 2003, Annette opened her private practice in Delray Beach, Florida.

While JEREMY HANLON was in school working towards his double major in finance and information systems, he developed a passion for art, utilizing food as his outlet. It was spurred on by the increasingly popular food network and fueled by a part time job he took at the best Italian restaurant in town. After completing his second year at the restaurant, where he now was in charge of the kitchen, and his four year college career, he took a job on Wall Street.

Here is where he learned one of many important life lessons learned: follow your passion, not the money!

After six months in the financial world, Jeremy returned to his passion and entered culinary school part time while accepting a full time job at ZOE, a long time SOHO staple, known for creative food with an Asian flare. After working and studying a year, he won the MAYTAG ACCELLIS culinary competition in New York and was escorted to Napa Valley where he finished 7th among twenty-five top competitors. He so impressed Charlie Trotter that he was offered to complete his externship at Trotter’s acclaimed restaurant in Chicago.

After returning to NYC, Jeremy accepted a position at Restaurant Daniel where his desire for working at the best restaurant was satisfied. Daniel earned four stars from the New York Times and has held onto them to date. Daniel Boulud’s repertoire of culinary establishments includes Daniel (NY), Café Boulud New York and Palm Beach, DB Bistro Moderne (NY) and Daniel Boulud Brasserie (Vegas).

During Jeremy’s three years at Daniel, he fast tracked his way through every position in the kitchen. Following this progression, Daniel sent him to Europe for fourteen months, where he worked in Spain (Arzak in San Sebastian), France (Triosgros in Roanne and Guy Savoy in Paris) and Italy.

Upon his return to the States, Jeremy held the highly coveted position, Saucier, at Restaurant Daniel. One year later, Jeremy moved to Palm Beach to assist in the opening of Café Boulud in the Brazilian Court. It was here in South Florida, that he recognized the remarkable demand for personal chef services. Growing tired of the mundane restaurant environment, Jeremy returned to his initial passion and craving for creating art and started the company My1Chef in August of 2004. This philosophy is maintained every time a client describes his/her plans for a simple dinner at home with family, lavish cocktail party, or a seven course tasting dinner. Beginning in Palm Beach and now servicing clients from Miami to Jupiter, as well as travel destinations, Jeremy is building a team that loves the creation of food – chefs and service staff that are passionate about what they are doing and how they are doing it.