Anna Witham takes her coffee black, her steak rare, and her vegetables pickled. Witham has proudly been contributing to the food system of the High Desert since her teen years, beginning as a baker and deli cook for Devore’s Good Food Store. Years later, she was co-founder of Lone Pine Coffee, where she had the joy of developing a food and drink menu tailored to the restrictions of a very limited workspace. After leaving the coffee world, Witham created a series of pop-up restaurant experiences around Central Oregon that aimed to bring freshness and flair to peoples’ eating experience, while highlighting locally-grown produce and animal products. From the pop-ups emerged a brick and mortar restaurant, 123 Ramen, which brought beautiful, delicious nourishment to the community, while more deeply committing to local farms and ranches. This past spring, Witham has evolved her business once again, closing the doors on restaurant life for the time being, and focusing on food manufacturing: jars of fermented and pickled vegetables, bone broth, spice mixes, and other pantry curiosities are now available in select stores and far
mers’ markets under the brand Root Cellar.
This is Anna’s fifth year participating in Bite of Bend and Top Chef. She loves the thrill of a good competition and experiencing the camaraderie between food professionals that happens when they set foot out of the kitchen and…on to the stage!