Ansanm Means "Together"
"Viaud Family" Pictured from left to right: Kassie Viaud, Katie Viaud, Myrlene Viaud, Chef Chris Viaud, Yves Viaud, Phil Viaud
How Ansanm Came to Be
Ansanm is brought to you by Chef Chris Viaud and his family. Thinking back to our youth, our family remembers all the great times we shared at the dinner table while enjoying delicious Haitian comfort food cooked by our Mother. Ansanm, which means together in Haitian Creole, came from the desire to learn about our rich culture through food and have the ability to continue the tradition of passing down family recipes from each generation with the focus of honoring and preserving our rich past. During this process, we thought it would be great to have the opportunity to share a little bit of our culture with the surrounding community while learning how to prepare the food that we as children grew up eating.
Since January of 2021 our family has been hosting pop up dining events and participating in tasting events throughout the granite state while showcasing a cuisine that has little representation. Ansanm quickly developed and evolved into a respectable dining option within the community and we as a family knew we had something very special to offer.
The original concept was built on memories of connecting over a meal at home with the family and has since then grown to mean so much more. Ansanm is more than a food experience, it's a shared bond of culture, and family through the universal language of food. You will experience recipes that have lived in Haitian culture, but have been perfected by family technique using fresh ingredients. While dining with us, our guests will enjoy a unique experience filled with food, drinks, music and art representing Haitian folklore. Now that we will have a home right here in Milford NH, we look forward to the opportunity to introduce flavors and the relaxing vibes of the Caribbean that you might not have experienced before!
- Viaud Family
Chris Viaud
Chef/Owner
Chef Chris Viaud, a James Beard nominated chef most recently known for competing on Season 18 of Top Chef, is the Chef/Owner of Greenleaf and Ansanm located in Milford, New Hampshire, as well as Pavilion located in Wolfeboro, New Hampshire. Chris has always liked to describe his style of cooking as Contemporary American reflecting on his inspirations throughout his journey of becoming a chef. He reflects on his childhood memories when asked how his journey into the culinary industry began. He has distinct memories of sitting on the floor grinding herbs and spices with a mortar and pestle and other food preparation projects to help his mom with family dinners. He later pursued continued education at one of the nation’s top culinary institutes, Johnson and Wales, and upon graduating with an Associates in Culinary art and a Bachelors in Food Service Management, he left the small state of RI to pursue his dream of working in Boston. Much of his career in Boston was spent at Deuxave in the back bay, one of the top rated French restaurants in the city, where he worked his way through the ranks of the kitchen and achieved a managerial chef position. He likes to refer to his food as simple, yet refined, and honest by not letting over complicated technique override the integrity of the produce that he is working with. Focusing primarily on seasonal produce, some of which grown locally, helps to fuel his passion when creating menus. Chef Chris has continually been working throughout the years to challenge himself by pushing the boundaries and constantly taking himself out of his comfort zone to help hone in on his craft. He is constantly exploring new ideas, styles, trends and concepts to keep fueling his passion and believes that everyday there is the opportunity to learn something new. Chris believes that you eat with your eyes first and that plays into his plating techniques. Through his thoughtful consideration and testing that goes into each dish, he is able to achieve a balanced meal that incorporates different flavors, textures and dimensions that challenge the palate and allow guests to have an unforgettable dining experience.
Kassie Viaud was born and raised right outside of Boston before moving with her family to the southern New Hampshire area. She graduated from Assumption College with her bachelor’s degree in Marketing in 2017, and worked in customer service facing roles that led her to working for Dunkin at their corporate office. In 2021, she started working as the marketing director of Greenleaf restaurant in Milford, NH where she started learning about restaurant operations and the hospitality industry. As more opportunities opened up, like the opening of Ansanm also located in Milford and Pavilion in Wolfeboro, NH, she began her current role of Director of Operations for the Northern Comfort Hospitality Group brands where she oversees the operations of Greenleaf, Ansanm, and Pavilion restaurants.
Kassie Viaud
Director of Operations
Emilee Viaud
Executive Pastry Chef
Chef Emilee found her passion for baking at a young age where she has fond memories of making cookies for her second grade class. Since then she has taken cooking and baking courses all through middle school and high school. She decided to further her education by attending Johnson & Wales University where she earned her bachelors in Pastry Arts.
After college, Emilee pursued opportunities working in bakeries and restaurants in the Boston area. Emilee then took a break from working in restaurants to work in the travel industry. After years spent out of the kitchens, she had the desire to continue her passion for baking and expressing herself through pastries, which led her to open her own pastry business, Sweet Treats by Emilee, where she focuses on custom cakes and cookies as well as selling sweet treats at various retail locations in Southern New Hampshire.
In addition to running her own successful business, Emilee shares her talents through her creative work as the Executive Pastry Chef of Greenleaf and Ansanm located in Milford, New Hampshire as well as Pavilion located in Wolfeboro, New Hampshire where she focuses on creating beautifully crafted seasonally-inspired desserts.
Our Heart In Hospitality
The higher end dining space has been long viewed as residence for the elite, upper class society that would scoff at the idea of something like ordering a cheeseburger or wearing vans. At Ansanm, we take an elevated approach to our food and drinks, not our expectations of our clientele. We welcome all who come through our door in an effort to provide an over the top experience, no matter how tall your top hat. We're people too, and what makes our space in Milford, NH special, are the people we get to share it with everyday.
