Amy Taylor is a pastry and baking arts chef-instructor at ICE's LA campus.

Amy Taylor

Chef-Instructor, Pastry & Baking Arts
Faculty

“The core of why we do what we do in the food industry is driven by the fact that we get extreme pleasure from creating experiences and connecting with people through food.”

Biography

Amy Taylor has 20 years of professional pastry experience in Utah and California. She grew up in the San Francisco Bay area, studied political science at the University of Arizona, and worked as a deputy press secretary for a U.S. Senator in D.C., before making a career change.

“While working in politics, I found myself gravitating towards cooking and pastry in my spare time,” she says. “I started reading cookbooks and watching cooking shows, and it was like the floodgates of curiosity opened. Some friends of mine were starting up a restaurant and I asked if I could be a part of it. I went from walking down the halls of the capitol to washing dishes and cleaning bathrooms — and I loved it. That’s when I knew: this is for me."

Amy progressed to pastry chef positions at Chez Betty then the St. Regis Hotel in Deer Valley, Utah, followed by Scarpetta in Beverly Hills and Gwen Restaurant in Hollywood, working with nationally acclaimed chefs Jean-Georges Vongerichten, Scott Conant and Curtis Stone. Amy developed her creative process and leadership skills under their tutelage, while developing pastry menus, utilizing seasonal ingredients and creating specialty cakes.

She has experience with staff training, ordering and inventory, labor costs and budgeting, and producing bread programs from her executive pastry chef positions. She’s also participated in food festivals, produced final products for TV segments, and created a savory lunch menu showcasing Gwen Butcher Shop.

In 2018, Amy began teaching Pastry & Baking Arts at the Institute of Culinary Education. “Part of the piece of the puzzle of teaching students and being effective is finding a way with each of them to create a memorable experience and connect with them through food,” she says. “It is an exciting challenge!”

Work History

  • Executive Pastry Chef, Gwen Restaurant, 2016-2018
  • Executive Pastry Chef, Scarpetta at Montage Beverly Hills, 2013-2016
  • Executive Pastry Chef, Jean-Georges Vongerichten Restaurant at The St. Regis Deer Valley, 2009-2013
  • Pastry Chef, Chez Betty, 2005-2009

Specialties/Areas of Interest

  • Seasonal desserts and pastries
  • Bread
  • Menu development
  • Specialty cakes