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Born and raised in Phoenix, AZ, Amber describes her childhood amidst a food-oriented family as somewhat of a “Norman Rockwell experience.” Amber’s love of food flourished into adulthood, and in 1999, Amber attended Scottsdale Culinary Institute for formal training.

During her schooling, Amber traveled to France to work at the American Pavillion at the Cannes Film Festival, where she prepared breakfast, lunch and dinner for over a thousand people a day. Amber returned from France, finished her culinary training and took a job at Che Bella, where she eventually became the pastry chef. As head of operations, Amber managed a team of 18 people and baked five thousand pastries a day.

Since joining blu in 2001, Amber has worked closely with Chef Dante deMagistris to develop decadent desserts for blu’s dining room. She also bakes healthier items, such as low-fat muffins and cakes for blu’s café. Looking for a guilty or guilt-free pleasure, Amber’s array of sweet creations are sure to satisfy.

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