Chef Amanda Lee

Amanda Lee

Private Chef


As a Louisiana native and the granddaughter of strawberry farmers, Chef Amanda Lee was raised in food culture. When she grew up, she only had one passion, so she trained at the renowned Le Cordon Bleu Culinary School in Boston. 

Amanda continued her career by working as Sous Chef for Kombu Kitchen, award-winning vegan cuisine. When she moved to Nashville, she started baking and decorating specialty cakes for Nashville's famous clientele with the Frosted Affair, a bakery shop. 

Amanda has extensive catering experience. Her favorite pastime is creating a beautiful atmosphere to serve exquisite, approachable foods. 

She is happy to handle the entire event—from flower arrangements and table settings, to cooking, plating and serving.



"We were blessed by Amanda’s talents for one of our dinner events. She designed a beautiful four course meal that she executed seamlessly for a large, hungry crowd. Every detail was thoughtful and delicious! So grateful for her ability to transform a gathering of strangers into an intimate meal of friends with every bite."

/  ashley reale  /