Amy Lee 

Amy Lee, Culinary Director at The Good Eating Company, mentors her fellow chefs with expertise in fine dining, a love of depth and texture in a dish and a meticulous eye for delicious detail.  

A woman dressed in a white chef's jacket with arms confidently crossed, set against a plain beige background. Their face is intentionally blurred for anonymity.

 Mastering Flavor with Precision

Amy Lee began her culinary journey experimenting in the kitchen with her mom and a mystery novel full of recipes. This culinary curiosity stayed with her as she honed her skills in fine dining across the Bay Area, interning at a two-star Michelin restaurant and opening Levi's Stadium. With a culinary philosophy rooted in focus, technique and attention to detail, Amy believes every dish is an invitation to discover something new — one bite, one texture, one flavor at a time. 

A female chef in a white shirt and a black apron with white stripes, carefully plating food using tweezers in a bright, modern dining setting

Amy’s Culinary Philosophy

For Chef Amy Lee, cooking is all about precision and a hint of the unexpected. Her philosophy — that detail, focus and technique matter — shapes every dining experience she creates. Drawing from her background studying under culinary masters, Amy emphasizes the importance of even the smallest details, knowing that they add up to exceptional experiences. Whether building a simple bite or creating a complex meal, she brings the same meticulous care to everything she does, ensuring each ingredient shines and every plate tells a story.

Four small pastries on a white square plate, each featuring a caramel-colored dome filling topped with whipped cream and garnished with green zest, elegantly arranged as a dessert.

Plated Desserts

If Chef Amy had to choose, her favorite dish would be a beautifully composed dessert featuring elements like flexible chocolate, brûlée lemon cake, vibrant sorbet, fresh berries and a satisfying crunch of shortbread, all coming together for the perfect blend of flavors and textures. 

I really relate to The Good Eating Company’s commitment to chef-driven, scratch-made meals — it aligns with the way I’ve worked in other fine dining restaurants.
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Amy LeeCulinary Director, West 

Cooking with the Unexpected 

Chef Amy’s not-so-secret culinary weapon is the element of surprise. She loves versatile ingredients that bring something new to her dishes. From the citrusy kick of yuzu koshō to the creamy allure of chocolate, Amy’s choices reflect her fine dining roots and playful approach to food. She embraces seasonality and favors Japanese ingredients to elevate the dining experience.

Inside Chef Amy's Pantry

A bowl filled with vibrant green peas, accompanied by two open pea pods and scattered loose peas on a wooden surface.

Fresh Shucked Peas

Chef Amy’s love for fresh shucked peas shines through in her inventive approach to using every part of the vegetable. Inspired by her fine dining experiences, Amy takes advantage of the spring pea shells’ delicate sweetness to craft beautiful pastel green sweet pea ice cream, blending resourcefulness with creativity. It’s this kind of innovation that makes her dishes unforgettable. 

Meet The Good Eating Company’s Chefs

  • Professional female chef in a white jacket with a logo on the sleeve stands against a plain beige background.

    Alicia Jenish-McCarron

    Director of Culinary Programming Alicia Jenish-McCarron leads with bold creativity, breadth of experience, and a deep passion for flavor-driven dishes. 
    Meet Chef Alicia
  • Woman wearing a white chef's jacket, standing against a plain, light brown background with their face blurred for anonymity

     Melody Miranda 

    A flavor connoisseur and our National Director of Culinary, Chef Melody Miranda brings passion, expertise and a chef-driven approach to every dish. 
    Meet Chef Melody
  • Male chef in a gray shirt and blue apron stands in front of a gray wall.

    Matthew Foley 

    Matt Foley, Culinary Director for the East Coast, blends Michelin-starred expertise with a passion for complex flavors, seasonal ingredients and the culinary art of moderation. 
    Meet Chef Matt