A California native who lived in New York City for over a decade, Amy’s training comes from the Institute of Culinary Education in Pasadena, CA, the New York City food scene, and of course, her dietician-chef mother (who taught her to measure everything).
Amy’s culinary style features classic flavors and techniques of Italy, France and the Mediterranean, as well as regional American cuisine, especially that of southern BBQ and California Farm-to-Table Cooking. She loves the traditions of the the old world, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. Chef Amy offers private dining services to both ESB members and non-members. For more information on private experiences services, click here, or email Amy!
During her time in LA she was given the incredible opportunity to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She also was given the opportunity to stage at the renowned restaurant Felix, where she was offered a full time position. During her time in LA, she also spent time at Scratch Kitchen’s Leviathan, and interned with Chef Justin Werner at Porch and Swing in Irvine, who’s resume includes Noma while it held the title of “Best Restaurant In The World”, Craft for Tom Colicchio, Thomas Keller’s Per Se. Amy is excited to continue her work in Santa Barbara with ESB and as a private chef for special events! As well as offering private dining and instruction, Chef Amy is the Creative director for Epicurean Santa Barbara, and provides dinners and chef services for many of the club’s events.