Chef Chris Amendola developed a passion for the culinary arts at a young age. He grew up in St. Augustine, Florida, where as a young boy he often accompanied his mother to work at a local restaurant. Fascinated with the dynamics of the kitchen, it was there he formed his determination to one day become a chef.
Beginning his restaurant career at age fifteen as a dishwasher, he received his formal training at the Southeast Institute of Culinary Arts in St. Augustine where he graduated at the top of his class. After refining his craft under Chef Todd English at BlueZoo in Orlando and with Chef Sean Brock at McCrady’s in Charleston, Chris headed north and worked in the kitchens of Café Dupont in Washington, D.C., Allium in Great Barrington, Massachusetts and the renowned Blue Hill at Stone Barns in Pocantico Hills, New York.
Being an experienced farmer – having worked at Thackeray Farms in Wadmalaw Island, South Carolina, and in close connection with the team at Blue Hill Farm – Chef Amendola embraces the locally driven, seasonal ethic of Fleet Street Kitchen, originally set forth by Bagby Executive Chef Chris Becker. In the kitchen, he utilizes his breadth of experience to craft elegant contemporary American dishes that highlight the very best ingredients of our own Cunningham Farms and many local suppliers.