Pastry Chef, Amy Fingerhut was baking and catering desserts years before she had formal training. After receiving a bachelor's degree in Marketing and International Business , Amy found herself baking more for her sales clients, than expensing packaged goods. This led her to pursue her true passion - baking cakes and cookies! Amy enrolled in the French Pastry School to study under some of the most prestigious chefs of the world. Upon graduation, she worked under Certified Master Cake Artist, Mark Seaman, and began to use her creativity to make out-of-the-ordinary designs and intricate sugar art. As the Executive Pastry Chef for the illustrious Between Boutique Cafe Lounge, Chef Fingerhut reminded guests of their childhood in a grown-up way by creating desserts that were quirkily nostalgic and intricate. After leaving Between to have her first child, Chef Fingerhut and Top Chef's Radhika Desai collaborated for a private chef experience of global fusion and artfully made sweets.
Passionate about texture and flavor, Chef Fingerhut brings her sweet tooth and undeniable palate for flavor to each product she makes. Chef Fingerhut draws on her formal training, continuing education, and natural creativity to provide clients with an original work of art.
When Amy is not baking, she is spending time at the beach, watching reality TV, and spending time with her husband and 3 young children.
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