Background
Amanda grew up in New York, where she learned at an early age that home-cooked delicious food was an essential ingredient to a happy life. Cooking with her mother and grandmothers exposed her to a variety of foods that would fuel her life-long passion for cooking.
She began her culinary career at the age of 15 working after school and on weekends in several fine dining establishments near her home on Long Island, NY.
College brought her to the University of Maryland where she received a Bachelors in Science degree and worked at the legendary Ledo Restaurant. Wishing to stay in the area, she learned the ropes of the front of the house at several Cheesecake Factories.
Her next stop would be the most impressionable on her culinary palate as she embarked on a food adventure in Los Angeles, CA. There she worked on Top Chef Season 8 and in several bakery and kitchens, refining her skills and palate. During this time, she became vegan and focused on recreating her most beloved dishes but with a plant-based twist.
Amanda was inspired to learn more about plant-based eating and cooking from the documentary “Forks Over Knives”. Though she began her own vegan journey with a health focus, she quickly developed an immense compassion for animals while working as a vegan Chef.
After returning from LA and settling down in Maryland, She became the Head Baker, Sous Chef and then Executive Chef at Great Sage Vegan Restaurant in Clarksville, MD. Her creativity and innate understanding of grains, fresh fruits and vegetables expanded their repertoire of fine vegan fare.
Following Great Sage, Amanda was offered the opportunity to open a vegan diner as Executive Chef. She brought her expertise, passion, intensity and meticulous attention to flavor development to Fare Well in Washington, D.C. She assisted in kitchen design, developed recipes and all kitchen procedures, and hired and trained kitchen staff for this all plant-based diner.
Starting a family and looking for a less intense position, She became Executive Chef of Roots Market in Clarksville and Olney, MD. She curated the strategy of the prepared foods department, created new recipes and revamped the hot & salad bar, catering and pre-prepared meal programs. She planned and executed pop ups at popular events and managed staff.
Amanda is now providing restaurant consulting, menu development, food-styling and in-home services such as meal preparation for busy families and working professionals. She is inspired by nostalgic family dishes, Mediterranean and Asian cuisines, with a focus on seasonal and organic produce. Her experience allows her to be flexible in any kitchen with all dietary restrictions. Amanda loves the intimate setting of cooking for a small group and loves the joy she brings people with great vegan food.
When she is not cooking, she LOVES writing about herself in the third person.