Pastry Chef Amanda Rockman of The Bristol - Biography
Texan Pastry Chef Amanda Rockman still recalls the day her mother made a Sachertorte when Rockman was 8. Her love of the kitchen was inspired by her mother’s cooking. Later, Rockman would attend The Culinary Institute of America in New York. While at the CIA, she externed at Farallon in San Francisco, working under Pastry Chef Emily Luchetti, who would become one of her main influences. After graduating, Rockman made her move to the windy city. Her first position in Chicago was at Tru. She began the chocolate program at the restaurant, and, coincidentally, met her current chef, Chris Pandel, there, when he worked as her sous chef.
Rockman went on to work at Spring, also in Chicago, but soon decided to take some time off and travel. She worked for a time in her home state, as pastry chef at Austin restaurants Fino and Asti Trattoria, creating Mediterranean desserts. Two and a half years later, she returned to Chicago to help open Laurent Gras’s L20. Before she hit 30, she became the pastry sous chef at The Peninsula Hotel. At her current position at The Bristol, Rockman rejoins Chef Pandel.