“Four years ago, I left Venezuela due to the situation and because I wanted to pursue my dream of becoming a Chef.

I’ve loved cooking all my life, and the dream to become a Chef started when I was a child. I studied Social Communications. Afterward, I became the CEO of an Advertising Agency for five years, working on campaigns with international brands. Unfortunately, I didn’t see myself working in Communications forever, and in 2014 I decided to take the leap and headed to culinary school. That’s when my passion took off.

While growing up, working in a kitchen wasn’t seen as a real job in Venezuela, so I studied Communications. During that time, I didn’t know that I could make my dream a reality. However, soon after, new schools and restaurants started making an appearance, creating a new movement that encouraged me to pursue my dreams.

Even though I switched careers, Communications helped me in the world of marketing as I worked as a Private Chef. Learning more about myself, my cooking style, and how to demonstrate my value to clients has been essential, and it’s been fantastic to see how my experiences in communication helped me along the way.

In 2016, I created a franchise-style brand starting with two branches titled Amanda Cookies Venezuela. Then in 2018, after traveling for a month in Asia, I moved to New York and started my gastronomic career, taking my first kitchen job.

When Winter came, I moved to Miami and started working in different restaurants.

In 2020 I decided to merge my passions: Digital Marketing applied to gastronomy, my passion for service, and the psychology behind a plate. I created a Vegan Pop-up with Middle Eastern notes aimed at a younger audience.

At this moment in time, I’d like for more people to learn about my food, and I think working in a restaurant grants more opportunities for people to get to know about it than working as a Private Chef

I think hard work is a fundamental factor in this career. My satisfaction in cooking is the pleasure of my diners; it is to add to their lives in the experience, flavors, aromas, and textures.”