Hugh Amano

Background

About Hugh Amano

With 25+ years as a professional chef and cookbook author, my culinary arts and writing expertise serve to enhance my experience in the design and buildout of several commercial and residential kitchens in Chicago and the Mountain West. I believe that food is the ultimate medium for connection, cultural storytelling, and sheer joy, so it is my mission to create not only dishes and cookbooks to enhance people's involvement with cooking and entertaining, but to also enrich the design of the spaces in which they create these experiences, from home kitchens to outdoor cooking areas to restaurant kitchens. To put it simply, with my diverse perspective, unique background, and broad range of experiences, I aim to help unite through the vast tapestry of global cultures.I've been involved in kitchens both highly refined and humble, familiar and specific, residential and commercial. I have cooked in notable restaurants as part of tight-knit teams, led large kitchen crews, instructed professional chefs and home cooks, and cooked solo for 100+ people per day. My menus have ranged from seasonal to daily, and my relationships with purveyors, producers, and farmers are always of utmost importance. Finances and administration are always kept tight.Building on my four published cookbooks, my work as Managing Editor at Bon Vivant found me overseeing the production of a biannual culinary journal full of engaging stories, recipes, and photography. Each issue was inspired by a new aspect of food and travel, picking a type of food or place on a map as a jumping off point and finding what spoke to us most along the way. Clear communication was always essential during the process.I now live in Bozeman, MT with my wife, and am available for kitchen design consultation, culinary consultation, recipe development, and writing collaboration.