Chef Amanda Colello's deep appreciation for cooking developed at a young age growing up in the suburbs of New York City. The area’s culturally diverse food scene exposed her to a variety of foods that would later fuel her life-long passion of building flavors and creating memories.
After high school, Amanda and her family moved to The South. Her culinary career began at the Beau Rivage Casino in Biloxi.
She traded in the southern hospitality and humidity for Pasadena. There she studied Classical French Cuisine at Le Cordon Bleu. New York came calling again, this time to train under acclaimed chef Thomas Keller.
Her passion ignited for fine dining once more, she landed at The Ritz Carlton in Westchester, New York.
She moved back to Southern California where she got the opportunities to appear on “Chopped” and “Hell’s Kitchen.”
Throughout her career, she has sought after positions working for chefs who inspire her to think differently, combining those skills with her passion for fine dining.
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