Chef Steven Amador
Steven Amador has always loved the adrenaline of the restaurant business and knew from an early age that the kitchen is where he wanted to be. While working as a bar-back and later bartender in his hometown of Weehawken, New Jersey he enrolled in the New York Restaurant School in 1999. Upon completion of their Pastry Arts Program he obtained an externship at the esteemed Chanterelle restaurant in New York City.
Having shown the discipline and drive to work at a four star restaurant he was soon after offered a position at Park Avenue Cafe working for Executive Pastry Chef Richard Leach, where he further honed his skills in the art of pastry, quickly rising to the position of Pastry Sous Chef.
Steven then ventured to Northern California in 2003 where he worked a year-long pastry stage at the famed Chez Panisse. Steven returned to New York and continued his pastry training at the Four Seasons.
These experiences ultimately led to an Executive Pastry Chef position at the Stony Hill Inn in Northern New Jersey and subsequently at the farm-to-table Ninety Acres where for both restaurants he created and executed a pastry program that focused on seasonality and the use of local produce.
Steven has since returned to New York City where as Executive Pastry Chef of Alison Eighteen he takes full advantage of the nearby Union Square Greenmarket and continues to create dishes that focus on freshness and evoke a style of elegant simplicity.
This is Steven’s first year representing New York at Taste of Derby.