After obtaining her microbiology B.Sc. from McGill University, Ann joined Lallemand as a microbiologist in the R&D department. While continuing to work for Lallemand, she attended Oregon State University to obtain her M.Sc. where her thesis topic was Sensory profile of Oregon Riesling, Chardonnay and Pinot Noir fermented with different Saccharomyces cerevisiae. She is also a member of the Association Canadienne des Oenologues.
She continued after to work for Lallemand, first as the R&D Coordinator, and then as the Communication Manager for Oenology. She is the author and co-author of many scientific and technical articles. Her focus and interest is on education on the topic of wine microbiology, hosting seminars and tastings around the world to understand better wine microbes and biodiversity and the importance they have in wine and fermentation.