Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is.

Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships.

This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe.

Key Takeaways

• Anna's rocky start as an apprentice, and how she nearly got fired
• Winning Best Apprentice in Victoria and training with Pierre Hermé in Paris
• Coming out and navigating family expectations as a Greek woman
• Building a career across TV, hospitality, and global events
• Launching Polyviou, her new Greek patisserie in Sydney
• Life lessons from I'm a Celebrity... Get Me Out of Here
• Why she says there's no such thing as too many boundaries to push

About Anna Polyviou

Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances.

Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou.

Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals.

People & Places Mentioned

• Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs.
• William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship.
• Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship.
• Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation.
• I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods.
• Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing.
• Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations.
• Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist.

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters.

Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:

• Straight To The Source Food Podcast: https://lnk.to/jBCTBE
• Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
• Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

• LinkedIn: https://www.linkedin.com/in/tawnyabahr/
• Instagram: @tawnyabahr
• Email: tbahr@straighttothesource.com.au

Lucy Allon

• LinkedIn: https://www.linkedin.com/in/lucyallon/
• Instagram: @lucy_allon
• Email: lucy@straighttothesource.com.au

Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you.

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