From Miso to Marvel - the Rise of Princess Anne

A natural leader and mentor in her own right, she attributes much of her growth to the guidance and inspiration of Chefs Dushyant and Markus.

Chef Anne Uy referred to as Princess Anne, due to her impressive culinary skills and achievements at Marvel Stadium.

Flavour, Fire, and Fierce Belief: The Rise of Princess Anne.

Princess Anne currently serves as Executive Sous Chef at Marvel Stadium, where she helps lead one of Australia's busiest culinary teams with precision, creativity, and flair.

From her roots back in the Philippines to commanding the kitchens of Nobu Melbourne and Sydney, and Marvel Stadium, Chef Anne is a force shaped by heat, heritage, and hustle.

With a Bachelor's degree in Hotel and Restaurant Management and a fearless love for menu development, she is a natural leader and mentor in her own right and credits.

Much of her growth and working under inspiring figures like Chef Dushyant Bhati who taught her to lead with trust and Chef Markus Werner, whose bold energy and creative challenges pushed her beyond her comfort zone.

In 2025 Princess Anne launched 8 premium micro food brands, turning grit into gastronomy and proving there are no shortcuts when passion is her fuel.

Each concept reflecting her creative vision and hands-on leadership, transforming her hard work into a collection of vibrant, high-performing food outlets that have won over colleagues and fans.

The home of sports and entertainment Marvel Stadium.

Regularly, Chef Anne is involved with competitions including this year’s 2025 Bocuse D'Or Australia Competition in Sydney where she won the Silver Knife Award. Competing alongside three other finalists, with Nik Hill ultimately winning the Gold Knife, and recognised for her elegant and precise plating of a Duck Ballotine, Salmis Sauce, Roast Lamb Saddle, Black garlic jus, Roti.

Congratulations Anne for winning 2nd Place Platter in National Bocuse d’Or Australia at the World’s Most Prestigious Culinary Contest Bocuse d’Or Academy Australia. Well done.

Bocuse d’Or Platter: Roast lamb saddle, black garlic, jus de roti.

The Medallion Room kitchen in full swing.

In conversation with Anne Uy - Chef Princess Anne.

Born? Philippines.

Education? Bachelor of Hotel and Restaurant Management. 

Best kitchens worked? Nobu Melbourne, Sydney and Marvel Stadium. 

Favourite cheap eat? Soy Sauce, Miso Soup and Rice.

What keeps you going? All the challenges in life that turn into a positive inspiration.

Advice to future young chefs? Keep going, learn the hard way and no shortcuts. 

Favourite kitchen tool? Hibachi and knife.

Most controversial menu item? Anything with LAMB. I don't eat lamb!!!

Favourite thing about Melbourne? Food and weather.

Most useful cookbooks? The flavour Bible, Eleven Madison Park, Art of Japanese cooking. 

Early influences? Grandma, Nobu Matsuhisa, Nigella Lawson and Clare Smyth.

Favourite sport? Food sport! Competitions.

Your thoughts on classic vs modern cuisine chefs? I like classical approach with modern plating.

Favourite thing about your job? Menu development.

Any recent work achievements? Opened 8 micro brands in 2025, that are premium food-outlets and restaurants. Hard work, and they have turned out to be really popular. 

How can we keep attracting young chefs into the food world? Work with respect and sharing our skills and principle in the kitchen.

Your obsession ingredient? Chilli and salt.

Purveyor Tip? Trust them and they will look after you 1000x.

Favourite cheap eat, Soy Sauce, Miso Soup and Rice. 

Marvel Stadium hosts various events; AFL matches, cricket, soccer, rugby and concerts with a seating capacity of 53,343 and a retractable roof.

Delaware North Australia New Zealand has a long-standing partnership with Marvel Stadium, providing hospitality services to the venue for over 20 years. They employ more than 8,000 professionals across Australia and New Zealand, supporting operations in key hospitality, tourism, and venue management sectors. Their owned and operated properties include; Mindil Beach Casino Resort in Darwin, Lizard Island Resort on the Great Barrier Reef, and Pinewood Lodge in Queenstown, New Zealand.

And proud to deliver integrated hospitality and venue services at several high-profile locations, including; Melbourne Cricket Ground, Marvel Stadium in Melbourne, major airports in Adelaide, Auckland, Melbourne, Perth, the Blacktown Exercise, Sports and Technology Hub, Sydney, and TIO Stadium in Darwin.

Delaware North Global employs over 40,000 team members across Australia, New Zealand, the United Kingdom, and the United States, where its global headquarters is based.

Each year, the company welcomes more than half a billion guests through its operations, which span world-renowned sporting stadiums, iconic tourism destinations, international airports, premium restaurants, casinos, resorts, and hotels internationally.

Delaware North operates at landmark sites including; Grand Canyon National Park, Niagara Falls State Park, Yosemite and Yellowstone National Parks, the Kennedy Space Center Visitor Complex, Los Angeles International Airport, and in London at Wembley Stadium and Emirates Stadium.

Dushyant Bhat, a key figure and Executive chef of Marvel Stadium.

What’s it like working with Chef Dushyant? Working with Chef Dushyant has been like working with a father figure in the kitchen. He doesn’t just delegate tasks; he entrusts you with responsibility in a way that makes you feel both challenged and empowered. He has a unique way of identifying your potential and then putting you in situations where you can really stretch your abilities and grow.

One of the things that stands out about him is his trust. If you show commitment and deliver results, he gives you the space and freedom to take ownership of your work. That kind of environment builds not just confidence, but also accountability.

Markus Werner, Culinary Director and renowned leader with extensive experience across, Australia, New Zealand and Asia.

How’s Markus Werner to work with? Chef Markus has a commanding presence when he walks into a room, you feel it. His energy is loud, confident, and instantly respected by the team. But beyond that strong presence, he’s also incredibly supportive and approachable. He takes the time to listen, to understand where you're coming from, and to guide you in a way that helps you grow.

What really sets him apart is his ability to push you beyond your comfort zone but always with guidance and intention. He challenges you to think outside the box, to be more creative, and to not settle for the obvious or easy path. And because he combines that push with trust and support, it motivates you to rise to the occasion.

Award-Winning Chef Anne Uy who is Executive sous chef of Delaware North, Marvel Stadium.

Roast lamb saddle, black garlic, jus de roti.

Candid, curious, and unapologetically herself, (don’t even mention lamb), she champions respect in the kitchen and celebrates a classical approach served with a modern edge. Princess Anne is just as comfortable plating elegant fare as she is competing in ‘food sports’ and brings more spice and soul than your average culinary chef interview.