Amy Hess is a Pastry & Baking Arts chef-instructor at ICE.

Amy Hess

Chef-Instructor, Pastry & Baking Arts

"Hard work, perseverance and never forgetting that you aren’t above any job in the kitchen, no matter how small, will get you anywhere you want to go."


Amy Hess studied French and Culinary Arts before beginning her pastry experience at the landmark Brown Palace Hotel in Denver. She went on to hold pastry chef positions at Nuela and Northern Spy Food Co. in New York before advancing to executive pastry chef at The Breslin Bar & Dining Room. Today she is the executive pastry chef at Print Restaurant with expertise in designing plated desserts, menu development, bread program management and cake production.

"What I love about my career is that I have a skill set that enables me to work anywhere in the world," she says. "I’ve spent time cooking in France, as well as Denver and New York stateside. It’s such a privilege to be able to explore and develop menus based on the cuisines of each region and city where I work."

In 2019, Chef Amy began teaching Pastry & Baking Arts at the Institute of Culinary Education. "I want to pass on all of the valuable lessons, skills and information I’ve learned along the way," she says. "I hope I can inspire my students to realize that they can truly make a fun and viable career out of pastry and baking. At the same time, I hope to prepare them with the skills and mindset to follow their dreams."


  • Culinary Arts, Culinary School of the Rockies, Boulder, Colorado
  • Bachelor's in French, SUNY Oswego, New York, 1997
  • Certificate of French History, Sorbonne University, Paris
  • Certificate of French Literature, University of Rennes, France

Work History

  • Executive Pastry Chef, Print Restaurant, 2015 to present
  • Executive Pastry Chef, The Breslin, 2013-2015
  • Pastry Chef, Northern Spy Food Co., 2011-2013
  • Pastry Chef, Nuela, 2010-2011
  • Pastry Cook, The Brown Palace Hotel (Denver), 2009-2010
  • Cook, Z Cuisine Bistro (Denver), 2008-2009

Specialties/Areas of Interest

  • Pastry program management
  • Cakes, fondant and sugar work
  • Recipe development
  • Local, responsible sourcing