About Chef DeLaura

After receiving her BS in Kinesiology from Westmont College in Santa Barbara, CA, Amanda worked in the restaurant industry for two years before studying the basics of Italian cuisine at the Florence Culinary Arts School in Tuscany, Italy. She has cooked privately for over three years and continues to enhance her understanding of the culinary arts with constant practice, research and periodic restaurant stages.

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Amanda approaches the culinary arts as a means to provide nourishment to the body and soul. She cooks with whole ingredients — organic fruits and vegetables, pasture-raised meat, wild-caught fish — and sources from local vendors when possible. She does not use highly processed oils and sugars or artificial ingredients.

 

She also strives to create equally enjoyable meals, regardless of any and all dietary needs or culinary preferences. Whether you are vegan, diabetic, allergic to seafood, diagnosed with Crohn’s disease or simply enjoy good food, her menus cater to your needs, curating a place of belonging for everyone at the table.