Chef Nick Amato

Chef Instructor, Culinary Arts

Instructor Nick Amato
Location: Online Programs
Favorite Dish: Thai Panang Curry

"I love passing knowledge to the future of our job field."

Chef Nick Amato

About

After testing the waters in a desk job, Nick felt that something was lacking, and this was not the career path for him. This is when his professional culinary adventure began, which eventually led him to opening Blackbird and Henry as the Chef de Cuisine and Kitchen Manager. They were fortunate to be recognized as one of the top new restaurants by Texas Monthly the first year they were open.

Chef Nick grew up loving to be in the kitchen with his grandma and learning about all the fun dishes she would make. This is really where his fire and passion for the culinary arts started. Nick has always gravitated to the kitchen and truly enjoys making others feel the joy he has through the food he prepares.

He started out as a stage prep cook at Uchi in Austin, Texas. This experience taught him a ton about what it takes to be a professional chef. He would help prep for the tasting menu, and this is where he truly felt fulfillment.

After Uchi Nick went on to work at several restaurants to hone his craft and soak up as much knowledge as he could. He found a landing spot at Haddington’s, a wonderful restaurant based around refined American food. He started as a pantry cook and worked through every station up to Sous Chef, then Executive Chef. Nick learned here that the passing of knowledge is imperative for the culinary industry to thrive. This lesson followed him to Mulberry, sister restaurant of Haddington’s, and then to Blackbird and Henry.

While at Blackbird and Henry, Chef Nick developed a love of coaching and helping his cooks be the best that they could be. He quickly realized that his passion for teaching the culinary arts was what he wanted to do.

Professional EXPERIENCE

  • Executive Chef - Noble Sandwich Co., Austin, TX
  • Sous Chef - Haddington's, Austin, TX
  • Sous Chef - Mulberry, Austin, TX
  • Chef De Cuisine & Kitchen Manager - Blackbird and Henry, Austin, TX

Dish Examples

Seared Scallops with Red Pepper Risotto and Celery Leaf Salad

This dish is something that I have carried with me from restaurant to restaurant. It is my nod to the risotto and seafood combos my grandmother would make when I was younger.

Seared scallops with red pepper risotto

Duck Leg Confit with Parmesan Farro, Oyster Mushrooms, Asparagus, and Cherry Demi-Glace

This is a great dish to impress your friends or for a special night. I usually cook this in celebration of something big happening in someone’s life.

Duck leg confit on white plate

Special Interests

Golf, fishing, and baseball.

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