Mar. 1 - 15, 2021 | Soneva Fushi & Soneva Jani
When she was young, Amandine dreamt about becoming a firefighter, veterinarian, adventurer, and designer. She started a degree in Pharmacology, before realizing that she craved something else, and soon found herself at the Ferrandi cooking school where she learnt the basics of cooking. Amandine when on to work in professional kitchens in restaurants, throwing herself in the deep end. Mark Singer took her under his wing, and she slowly found her place in his team. She has since got to meet and work for some of the most famous chefs; Alain Ducasse, Jean Francois Piege, Yannick Alleno, and Eric Frechon, who passed on their passion, sensitivity, and inspiration to her - resulting in a bit of all of them in the plates she cooks. She is often asked to describe her cuisine and define her style: her roots are French, but Amandine is inspired buy what surrounds her and what she likes. Her cuisine reflects her simplicity, spontaneity, and sincerity. At the end of the day, the only things that matter are pleasure and sharing.