A New Jersey native, Chef Michael Paley decided to pursue a culinary career after graduating from Florida Culinary School with a film degree. Michael has worked under noteworthy chefs and operators such as Daniel Boulud and Drew Nieporent in New York City before taking the helm of Proof on Main at the 21c Museum Hotel in Louisville, KY. He has since opened Garage Bar in Louisville’s East Market neighborhood and Metropole in Cincinnati, which was named one of Bon Appétit’s 50 best new restaurants.
In fall 2014, Chef Paley joined New Waterloo, where he oversees culinary operations for South Congress Hotel. There, Paley helms restaurants Café No Sé, an all-day café, and Central Standard, a classic American bar and grill. He also oversees in-room dining, banquets, and catering for the entire property.
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.