Amanda N Young

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Amanda N Young is a food and wine professional rooted in the world of fine dining, where precision, elegance, and genuine hospitality meet. She designs thoughtful experiences that feel intimate rather than intimidating, bringing an attentive, grounded presence to every table.

In addition to her work with restaurants and wineries, Amanda offers bespoke private chef services for individuals, families, and small gatherings. She crafts customized menus that reflect each client’s tastes, values, and lifestyle—whether an elegant multi-course dinner, a relaxed family meal, or an immersive food-and-wine experience at home—always with the goal of creating ease so you can fully enjoy your time with guests.

Amanda also provides private wine cellar consultations, helping clients build, refine, or reorganize their collections. She advises on purchases, food pairings, and long-term cellaring strategies, with a focus on expressive, responsibly produced wines suited to your personal preferences and budget. From establishing a new cellar to fine-tuning an existing one, she brings the same care and discernment she uses on the restaurant floor to your home collection.

With years of experience cooking privately for C-suite executives and high-profile clients, Amanda understands the importance of discretion, reliability, and consistency at the highest level. She is adept at managing complex schedules, collaborating with household teams, and creating a seamless experience behind the scenes so that every meal feels effortless and thoughtfully prepared.

Her work is guided by a deep commitment to sustainability—both in how food and wine are produced and in how teams are treated. Through her consulting practice, Amanda helps restaurants, wineries, and hospitality projects build healthier systems around compensation, tipping, and labor, while also supporting more responsible sourcing and production.

Amanda brings particular expertise in nutrition and complex dietary needs, including gluten-free, dairy-free, low FODMAP, plant-based, and medically necessary restrictions. She collaborates with clients to honor health considerations without sacrificing pleasure, designing menus that are both balanced and deeply satisfying for everyone at the table.

Her perspective is shaped by years in Michelin‑level kitchens and dining rooms and collaborative winery environments, as well as advanced training at institutions such as MAD Academy in Copenhagen, where she studied the future of sustainable hospitality, leadership, and education. Today, she blends that training with hands‑on experience to create spaces where guests feel truly cared for and teams are set up to thrive.