Originally from Los Angeles, California, Amanda Baumgarten is known as a consultant who attended London’s Le Cordeon Bleu before working at four Michelin-starred restaurants such as La Tante Claire and Le Gavroche in London and Melisse and Patina in L.A. She then became executive sous chef of Paperfish and then Ford’s Filling Station.
She says her favorite dish to prepare is Boudin Noire with vanilla-scented apple chutney. She soon gained fame for becoming one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. She placed sixth in the competition, losing the team challenge on the eleventh episode of the show. Since then, she has worked at Los Angeles' The Water Grill in addition to making plans for her future.