PACKING HOUSEPacking House Executive Chef Amanda Barnes had her first culinary job at the age of 13, in an attempt to hustle some spending money. Starting out in the dish pit, she’s been in and out of kitchens ever since.
Amanda polished her culinary skills while working for some of the best restaurants in the country including: The Purple Pig, The Publican, Moto, Niche, and An American Place. Her culinary philosophy balances creativity and seasonal ingredients, cultivating a fresh approach to American cuisine.
When she is not in the kitchen, you will find her reading cookbooks and bad science fiction novels. She is passionate about bicycles and pickles, in equal measure.