CLOSED until Further Notice
“Good food is very often, even most often, simple food.” –Anthony Bourdain
Ana’s Dough-Jo
has changed a lot over the past year — and honestly, so have I.
What started as a scratch-made bakery café is evolving into something more experimental and intentional: a space where I can challenge recipes, refine techniques, and continuously push for better results. I see food as a living process, and every recipe as a version that can always be improved. The pursuit of perfection is part of the daily routine here, even knowing perfection itself is never fully attainable.
Going forward, the menu will continue evolving alongside that philosophy. During the week, I’ll be focusing primarily on breakfast offerings, with expanded lunch items and desserts available on weekends. I’ll also continue offering custom orders that accommodate dietary preferences and restrictions, including gluten-free, vegetarian, vegan, and dairy-free options.
At its core, Ana’s Dough-Jo is becoming a reflection of curiosity, craftsmanship, and the constant drive to create something better than the day before.
Meet Joe Choi
Chef | Culinary Scientist | Educator
With over 20 years of experience in professional kitchens, food R&D labs, and educational institutions, Chef Joe brings a rare blend of culinary artistry and scientific precision to every dish. He is a classically trained chef and Certified Research Chef (CRC®) with a degree in Culinary Science and Culinary Arts from The Culinary Institute of America in Hyde Park, NY.
Joe’s career spans fine dining, large-scale catering, and food manufacturing — from Michelin-level private events to high-volume production for national brands. He has held leadership roles at Columbia Hospitality, CuliNEX, Herban Feast Catering, and Private Clubs, working across menu development, operations, food safety, and innovation.
In addition to his work as a chef, Joe is passionate about mentorship and food education. He’s trained hundreds of culinary students and professionals in both traditional and research settings, including work with Harvard’s School of Public Health on nutrition-focused culinary programs.
Ana’s Dough-Jo is the culmination of his journey — a space where technical skill, playful creativity, and cultural flavors collide. Every food product Chef Joe makes is a reflection of decades of discipline, curiosity, and joy hoping to delight and inspire.
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Ana's Dough-Jo 