Chef Maurietta Amos

Chef Instructor, Baking & Pastry Arts

chef maurietta amos
Location: Online Programs
Favorite Dish: Mediterranean and Middle Eastern Food

“A good meal will turn strangers into acquaintances, acquaintances into friends, and friends into family.”

Chef Maurietta Amos


Chef Maurietta is a career changer who holds a degree in Business and previously worked in the field of Human Resources and Marketing. Over the course of her culinary career, she has worked in the South of France, New York City, and Atlanta with and for some of the best chefs in the industry. She has worked behind the scenes at major cooking festivals for a wide variety of well-known chefs in the culinary field.

For more than 10 years, Maurietta has focused on teaching in the academic and private sectors by teaching classes for Whole Foods Market, The Art Institute, Le Cordon Bleu, Gwinnett Technical College, Williams-Sonoma, private clients and businesses, and at cooking shows and special events. Her primary focus is on teaching clients the art of flavor and food appreciation. Maurietta has multiple nutrition certifications that enable her to adapt her cooking style and teaching techniques to perfectly complement any dietary needs.

Food, travel, and the discovery of new cultures are her passion. Extensive travels throughout the United States and abroad inform her perspective on bringing the best the world has to offer into the kitchen. These experiences serve as a muse when she is working in the kitchen, catering, testing new recipes, teaching classes, or doing a demo.

You will often hear Chef Maurietta give many titles to what she does: Chef, Cook, Foodie, Food Nerd, or Kitchen Diva. Whatever she is called, she always has a utensil in her hand, there will be a delicious aroma in the air, and a smile will be on her face inviting you to come on in to see what’s cooking.

Honors, Awards & Affiliations

  • ServSafe® Food Manager Certified
  • ServSafe® Instructor/Proctor

Professional EXPERIENCE

  • Chef Instructor - Art Institute, Le Cordon Bleu, and Gwinnet Tech
  • Chef Specialist - Whole Foods Market and Williams Sonoma
  • Private Chef - Self Employed
  • Pastry Cook - Carratie Patisserie
  • Office Manager - Ron Ben Israel Cakes
  • Human Resources Manager - Ogilvy Public Relations
  • Human Resources Clerk/Account Assistant - Year One, Inc.

Dish Examples

Brazilian Shrimp

The first dish that I had when I moved to New York and knew no one and had no friends. The first person I met invited me to their house and prepared this dish for me. I have never forgotten the meal and how I was welcomed to a new city and treated like family.

Brazilian Shrimp with Rice in stone bowl


I love the science of making chocolate. When I learned how to make chocolates and do them well, I really felt like an accomplished chef.

assortment of chocolates

Mediterranean Couscous Salad

Mediterranean food is my favorite food of all time! I love how the meals prepared in that region always focus on togetherness by eating and fixing food together. The meals also use a lot of fresh ingredients prepared in such a way that the focus is always on making sure the character of each ingredient shines through without being overwhelmed by other ingredients.

Mediterranean Couscous Salad


  • BBA, Mercer University, Atlanta, GA
  • GA, Grand Diplome, French Culinary Institute, New York, NY

Special Interests

Travel, photography, sewing, painting, watching movies, and reading.

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