Executive Pastry Chef
Growing up in Katy, Texas, Amanda Rockman was inspired at an early age by the dinner parties her mom would throw. Rockman attended The Culinary Institute of America in Hyde Park, New York, and completed an internship under Emily Luchetti at Farallon in San Francisco. Her career then took her to Chicago, where she opened The Bristol, Balena, and Nico Osteria.
Rockman returned to Texas in 2015 as Executive Pastry Chef of South Congress Hotel. There, she oversees the pastry and bakery programs for in-room dining, banquets, restaurants Café No Sé and Central Standard, Mañana Coffee & Juice, and the Stephen F. Frostin’ ice cream truck. Rockman was named a James Beard Foundation Award Semifinalist in 2015, received the Jean Banchet Pastry Chef of the Year Award in 2011 and 2012, and was named Chicago Tribune’s Pastry Chef of the Year in 2012.