HOMETOWN: Los Angeles, CA – currently resides in Los Angeles
PROFESSION: Sous Chef, Water Grill in Downtown Los Angeles
CULINARY EDUCATION: Le Cordon Bleu in London
FAVORITE RECIPE: Roasted baby lamb with pomme cocotte persillade
A Los Angeles native, Amanda attended Le Cordon Bleu in London and went on to work at four different Michelin-starred restaurants including La Tante Claire and Le Gavroche in London and Melisse and Patina in L.A. From there, she went onto become Executive Sous Chef of Paperfish before joining Ford’s Filling Station as Executive Sous Chef. Amanda is a gifted butcher with a distinct sense of flavor and style and loves to make any meat on the bone, but her favorite dish to prepare is Boudin Noire with vanilla-scented apple chutney.
The Latest from Amanda
Check out shots of Amanda and her dogs!
Episode 1: Behind the Scenes
Join the chefs as they their hair down in the house and the Stew Room.
Who's Who: Meet the Chefs
Get to know the 17 cheftestants competing for culinary power this season in D.C.!
And She's Out!
Ejected from the Game
Who Let the Dogs Out?
Slice and Dice: Filibuster, Episode 4