Chef Amanda Pilkington

From the green hills of New Zealand, to the snowy mountains of Sundance, from 40,000FT in the air, to the golden beaches of Los Angeles, I’ve seen and done just about everything in this industry. Regardless of the job or location, there has been one constant theme throughout my career—my desire to make meals that people connect to on a visceral level. To achieve this, first and foremost, as a personal chef, the ‘one size fits’ all approach doesn’t exist. Customization is essential. Next is understanding how to source the best ingredients. Last, but not least, is knowing how to maximize both the nutritional value and flavor architecture within those ingredients. By connecting my clientele to food in these ways, I am able to create unparalleled experiences for them, the impact of which stays long after the last bite.