Hugh Amano
Chicago, IL
AOS Culinary Arts 2005
Head Chef, The Chopping Block
After graduation, I worked on Good Eats in Georgia and then worked as a cook at The Food Studio in Atlanta. I moved to Chicago and became Executive Sous Chef at South Water Kitchen, then the Executive Sous Chef at Uncommon Ground. I also started a blog called "Food on the Dole", and am currently the Head Chef of The Chopping Block at the Lincoln Square location. I run our culinary program as well as teach classes.
Remembering NECI: My experience at NECI was hands-down a wonderful one. I was fortunate to find such a small student-to-teacher ratio, and made some lasting friendships and connections. Not only did I acquire a great deal of culinary knowledge; living in Vermont instilled in me a farm-to-table ethic that will always be with me.