As a travel editor, pastry chef, and world traveler, Anne Banas has been on a lifelong quest to find the world's most authentic foods – especially sweets – and bring them to you, whether in the form of travel articles and photos, recipes from her "test kitchen," or sensual desserts you can eat.
Currently, she is the editor of BBC Travel, BBC.com's award-winning Travel vertical, where she creates original, engaging and sharable content for a global audience.
Previously, Anne was the executive editor and face of SmarterTravel.com (a Trip Advisor company), offering expert commentary and helping travelers find the best a destination has to offer. She was responsible for leading a team of editors and writers, and always provided valuable insight on travel and food through her columns and countless feature articles, destination guides, and travel tips. Her stories have appeared on USAToday.com, Yahoo Travel, The Huffington Post, ABC News, Boston.com, and other major publications. Anne's recipes have also been published on HuffPost Taste.
As a sought after consumer travel expert, Anne has appeared on both local and national broadcast programs like ABC Nightline, The Early Show, Good Morning America, CNN, The Weather Channel, and HuffPost Live. She is also a regular radio guest with Peter Greenberg, OnTravel, KGO On the Go, and NPR. Anne's commentary has been featured among leading media outlets, including The Associated Press, The New York Times, The Washington Post, Condé Nast Traveller, and Travel + Leisure.
When it comes to travel and lifestyle, Anne is most passionate about local cuisine and culture, as well as sustainability, and she especially enjoys traveling to Europe, the U.K., the Caribbean, remote islands, and even her own backyard. When she's not at the office or traveling, she's usually visiting local farms and markets, uncovering hidden restaurant gems, gardening, taking food photos, or developing recipes in her "test kitchen."
In 2012, she graduated with high honors in the Professional Pastry Program at The Cambridge School of Culinary Arts, and was granted the Jean Creveux (MOF) Award for outstanding skill with sugar. And while her main focus was pastry arts guided by French Master Patissier Delphin Gomes, she also rounded out her culinary education with rotations in savory cooking, wine/sommelier training, and food and recipe writing, and has continued her studies abroad in France.
Anne received her undergraduate degree from Lehigh University in Pennsylvania, and studied abroad at Trinity College, Oxford University.