Executive Pastry Chef Amy Hess joined PRINT’s team in 2015. Having graduated with a culinary degree from The Culinary School of the Rockies (now known as Escoffier School for Culinary Arts, Boulder, CO), Amy spent the first few years of her career immersing herself in the then relatively new, but fast-growing farm-to-table movement in Denver. Under the guidance of her first chef, Patrick Dupays, she learned the importance of the farmer-to-chef relationship and the how impact of using local products builds community, a passion that’s stayed with her ever since.
Amy has spent time both in Denver and New York, designing pastry and bread programs that focus local and sustainable ingredients. Prior to PRINT, she was the Executive Pastry Chef at The Breslin Bar & Dining Room as well as Northern Spy Food Company, where she earned accolades for her work from major publications including Food & Wine, Bon Appetit and Time Out.
Amy focuses on highlighting products when they’re at their peak and keeping flavors simple but unique.