About Amanda

My cooking philosophy has been shaped by a unique decade of food and kitchen experience.

I received my education in the fundamentals of cooking at The Whale Wins. It was an exciting time at the restaurant with lots of creative and talented cooks to learn from. We won a James Beard for Best Chef: Pacific Northwest while I was creating desserts (ask me about the sticky toffee pudding and citrus cake😘). 

At The Whale Wins, I learned speed, efficiency, and developed my palette. Perhaps most importantly, I learned how to pay attention and adapt based on what I noticed.

I spent five years at Book Larder, a cookbook store, teaching kitchen, and hub for visiting chefs and food writers in Seattle. I read hundreds of cookbooks, cooked with and supported chefs from around the city and world, and absorbed a diverse array of perspectives on food.

As the Culinary Director, I found my voice in the kitchen–my belief that food can be economical, nourishing, satisfying, and delicious; that there are no rules, only what works for you, in the context of your life.

In 2020, I got sick. I had to leave my work, and spent the next few years struggling to find the earth beneath my feet. I was no longer cooking for others, but instead building a deeply intimate relationship with food and my body. I learned how to truly feed myself and how to use food, and cooking, as medicine. Very slowly, I began to find earth once again. Food, and belonging, brought me home.

Heart Food Song is a synthesis of all that I’ve learned, all that I believe, about food. It’s a celebration of color, texture, and taste. And also ease, efficiency, and simplicity. Of connection and belonging, and breaking bread together.