Amanda Berrill

Photo of Amanda Berrill
Los Angeles, CA
Seton Hall University
Seasonal Cooking, Restaurant Culture, Culinary Travel
  • As an avid consumer of food news and frequent traveler, Amanda loves nothing more than recommending bars and restaurants around the world to friends and strangers alike.
  • She once taught Bad Bunny how to roll sushi.
  • A fan of both high- and low-brow eating, she threw herself a Fried Chicken & Caviar party for her 34th birthday.


After working in fashion in NYC, Amanda traded in her stilettos for chef whites and became a line cook at Michelin-starred Gramercy Tavern, one of New York's oldest and most prestigious farm-to-table restaurants. Upon returning home to Southern California in 2017, she spent years in digital food media, writing recipes, food styling, and culinary producing content for Buzzfeed Tasty and Gordon Ramsay. Amanda is currently a Los Angeles-based freelance chef and food writer.


Amanda has a bachelor's degree in communications and Spanish from Seton Hall University, where she wrote for the school newspaper. She is a graduate of the Natural Gourmet Institute's Chef Training Program in NYC.
Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Amanda Berrill