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.