Chef de Cuisine
Chef de Cuisine Amanda Lowry was introduced to Chef Barbara Lynch's restaurants early in her culinary career - during her freshman year of culinary school, in fact! Amanda attended Johnson & Wales University in Providence, RI to study Culinary Arts and Food Service Management. One of her professors spoke about New England culinary icons, including Chef Barbara and her career trajectory. Little did Amanda know that she would later be working alongside Chef Barbara, leading the team at one of her restaurants!
After graduating from Johnson & Wales, Amanda stayed in Providence, helping to open The Rooftop at the Providence G and Garde de la Mer as a line cook. She also honed her dessert skills as a pastry chef for Easy Entertaining in Providence during this time. Seeking a change and her next career move, Amanda moved to Boston and accepted a cook position at Beacon Hill Hotel and Bistro where she worked for Lucas Sousa, who is now Chef de Cuisine at Barbara Lynch's restaurant Menton. Chef Lucas quickly became a mentor to Amanda, teaching her the importance of quality ingredients and seasonal cooking, and giving her the confidence to become a leader herself. Later that year, Amanda accepted a sous chef position at The Fireplace in Brookline, and found another mentor in chef/owner Jim Solomon who taught her what it takes to run a kitchen operationally. In late 2017, Amanda helped open Prairie Fire in Brookline as a sous chef, where she began to build strong connections with local vendors and purveyors and learned the ins and outs of opening a restaurant.
Having stayed in touch with Chef Lucas, Amanda staged at Menton in fall 2018 and knew that she had found the right group and continued to stage around the company. When she stepped into The Butcher Shop, she instantly fell for the restaurant's intimate size and neighborhood feel, and joined the team as Sous Chef in November 2018; she was then promoted to Chef de Cuisine in May 2019.
Amanda strives to create beautiful, locally sourced, and thoughtful dishes at The Butcher Shop; she wants guests to taste the quality of the ingredients. She loves to build relationships with her purveyors, and was inspired by Ben Maleson, a local mushroom forager who delivers to chefs, to learn to forage herself. Amanda and her boyfriend of 5 years love to hike, go foraging, and spend time outdoors when she's not at the restaurant.
Amanda credits her parents with inspiring her to pursue a career in food; her mother, for growing and cultivating a beautiful vegetable garden at home in Wayne, New Jersey, and her father for his own restaurant career. About her first moment of culinary inspiration, Amanda says, "I was 15 years old, tagging along with him to the New York Wine And Food Festival. My dad had a meeting, and I went to have lunch at Landmarc. I ordered an omelette and it came with a side salad. It was perfectly dressed. I was hooked."