Anna Haugh
Anna Haugh is an Irish chef, restaurateur, television personality, and cookbook author known for her exceptional culinary skills, her love for Irish cuisine, and her dynamic presence in the world of food. Through hard work, talent, and passion, she has carved out a remarkable career, transitioning from an eager home cook in Dublin to a celebrated restaurateur and television personality in London. Her unique approach to cuisine, blending modern techniques with her Irish heritage, has earned her both critical acclaim and a loyal following.
In this article, we delve deep into Anna Haugh’s life, covering her early years, culinary career, rise to fame, personal life, net worth, and more.
Early Life and Inspiration: The Roots of a Culinary Career
Born on November 6, 1980, in Dublin, Ireland, Anna Haugh grew up in a home where food was central to family life. Raised in Tallaght, a suburb of Dublin, she was encouraged to explore food from an early age. Her mother played a significant role in nurturing her passion for cooking. By the age of 12, Anna was already preparing meals for her family, learning the art of cooking from her mother’s traditional and hands-on approach.
Her love for food was not just a hobby—it was a calling. As a teenager, Haugh realized that she wanted to make cooking her career, despite the often limited opportunities for women in professional kitchens at the time. She attended Presentation Secondary School in Terenure before enrolling at Dublin Institute of Technology (now Technological University Dublin), where she studied culinary arts. There, Haugh developed a deep understanding of classical French cooking techniques, an education that laid the foundation for her later success.
Culinary Journey: Anna Haugh From Dublin to Paris and London
First Steps in Dublin
After graduating, Anna Haugh began her professional career in Dublin, working in some of the city’s top kitchens. She trained under the mentorship of celebrated chef Derry Clarke at the renowned L’Ecrivain. Working in a fine dining environment taught her the importance of precision and discipline in the kitchen. This experience helped shape her work ethic and style, setting her up for bigger challenges ahead.
Training in Paris
Determined to expand her knowledge, Haugh moved to Paris, where she worked under the legendary Gualtiero Marchesi—one of the pioneers of modern Italian cuisine. During her time in Paris, Haugh was exposed to the world of nouvelle cuisine, which emphasizes fresh ingredients and artistic presentation. She honed her skills in a city that has long been a hub for culinary innovation, where she learned to fuse her Irish roots with French technique. This experience was transformative and would go on to influence her approach to modern cooking.
The Move to London: A Career Flourishes
After Paris, Haugh moved to London, where she would truly make a name for herself. She worked at prestigious restaurants such as Pied à Terre under Shane Osborn, and The Square with Philip Howard, both of which earned Michelin stars. In these high-pressure kitchens, Haugh was able to develop her unique culinary style, blending traditional Irish ingredients with the finesse of modern European cuisine.
Her time with the Gordon Ramsay Group was pivotal. There, Haugh worked in several Michelin-starred restaurants and learned the importance of high standards and restaurant management. It was during her time with Ramsay that Haugh began developing the leadership skills that would later help her launch her own restaurant.
Myrtle Restaurant: Anna Haugh A Dream Realized
In 2019, Anna Haugh opened Myrtle, a modern European restaurant located in the heart of Chelsea, London. The restaurant is named after Myrtle Allen, a trailblazer in Irish cuisine and one of the first women in Ireland to achieve a Michelin star. Myrtle’s menu reflects Haugh’s culinary philosophy—an elegant fusion of Irish traditions with the finest European techniques.
Myrtle quickly gained acclaim and received three AA Rosettes, a testament to the high standards Haugh set for her kitchen. The restaurant serves dishes like Carlingford oysters, Clonakilty black pudding, and boxty, all prepared with meticulous care. The space itself is cozy yet contemporary, and Haugh’s commitment to creating a welcoming environment is reflected in both the food and the atmosphere.
The success of Myrtle marked a key milestone in Haugh’s career. It was not only a dream realized but also a statement about her ability to integrate her Irish roots with world-class cooking. Myrtle is now a culinary destination in London, known for its impeccable service, stunning presentation, and innovative menu.
Television Career: Cooking Shows and Media Presence
Television Appearances
Alongside her restaurant career, Anna Haugh has made several television appearances, establishing herself as one of the UK’s most well-known chefs. She first gained attention on shows such as Hell’s Kitchen (U.S.), where her sharp wit and culinary knowledge made her a standout. Haugh also appeared on Ready Steady Cook, Saturday Kitchen, and Sunday Brunch, where she charmed audiences with her ability to break down complex cooking techniques and make them accessible.
Her role as a judge on MasterChef: The Professionals further solidified her television career. Her approach as a judge is balanced—she is both encouraging and constructive, offering advice while demanding the highest standards from contestants. Haugh’s presence on Celebrity MasterChef and other cooking competitions has made her a household name, and her expertise in both technical cooking and mentoring has made her a sought-after personality in the food media space.
Cookbook: “Cooking with Anna”
In 2024, Anna Haugh released her highly anticipated cookbook, “Cooking with Anna.” The book captures her philosophy of cooking, blending her Irish roots with modern European influences. The recipes inside are accessible yet sophisticated, emphasizing the use of fresh, quality ingredients and simple but refined techniques. In “Cooking with Anna,” she includes recipes from her restaurant, Myrtle, along with home-cooking suggestions for everyday meals.
The cookbook quickly became a hit, further extending her influence in the food world. It showcases not only Haugh’s technical skill but also her ability to tell a story through food. Her journey from Dublin to Paris and London is mirrored in the recipes, which reflect both her personal and professional growth as a chef.
Personal Life: Anna Haugh Family, Relationships, and Balance
Partner and Family Life
While @Anna Haugh’s professional life has been in the public eye for many years, she has managed to keep her personal life relatively private. She has been in a long-term relationship with Richard Elwell, who co-owns Myrtle Restaurant with her. Together, they have one son, Oisín Ronnie Elwell, born in 2021. Haugh has openly discussed the challenges of balancing motherhood with running a restaurant and managing a high-profile career, but she remains passionate about both her family and her work.
Before her current relationship, Haugh was married, but the marriage ended in 2015. Since then, she has focused on her career, her family, and her growth as a person, navigating the challenges of being both a working mother and a successful entrepreneur.
Anna Haugh Net Worth and Financial Success
As of 2025, Anna Haugh’s net worth is estimated to be between $1.5 million and $3 million USD, with many sources suggesting a figure closer to $2 million. This net worth is derived from multiple income streams:
- Myrtle Restaurant: The success of Myrtle, including its prestigious awards and loyal customer base, contributes significantly to Haugh’s wealth.
- Television Appearances: Haugh’s roles as a judge on MasterChef: The Professionals and other cooking shows bring in significant income.
- Cookbook Sales: “Cooking with Anna” has been well-received, generating royalties and increasing her public profile.
- Public Speaking and Partnerships: Haugh is often sought after for speaking engagements, collaborations with food brands, and sponsored partnerships.
Her financial success reflects her ability to diversify her career and build a brand around her culinary expertise.
Anna Haugh Legacy and Future
Anna Haugh’s impact on the culinary world is already immense. Through her restaurant, her media presence, and her cookbook, she has elevated Irish cuisine to a global stage, showing that traditional cooking can be both modern and exciting. Her work has influenced the way people think about Irish food, turning it into something chic and innovative while still respecting its rich cultural heritage.
As she continues to grow her brand and expand her ventures, it is clear that Anna Haugh’s influence on the food world will only increase. Whether through her future television appearances, additional cookbooks, or potential new restaurant openings, Haugh’s journey is far from over. She remains a powerful force in the culinary industry, an inspiring figure for both aspiring chefs and food lovers everywhere.
Conclusion
Anna Haugh’s career is a testament to the power of hard work, passion, and the pursuit of excellence. From her humble beginnings in Dublin to becoming a celebrated chef and restaurateur in London, she has shown that it’s possible to balance innovation with tradition, creativity with technique. Through her restaurants, books, and television appearances, Haugh has not only elevated Irish cuisine but has also become a role model for aspiring chefs, especially women in the culinary world. As she continues to grow and evolve in her career, there’s no doubt that Anna Haugh will remain a leading figure in the global culinary landscape for years to come.
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