Home | Dining | Chef's Corner: Chef Amanda Guttke, Emmett’s Tavern & Brewing Co.

Chef's Corner: Chef Amanda Guttke, Emmett’s Tavern & Brewing Co.

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Amanda began in the restaurant industry in 1996 when she worked as a "wench" at Medieval Times. The fast paced, enthusiastic work environment ignited her passion for food, atmosphere and customer service. That chef-amada.gifinfluenced her decision to attend Elgin Community College where she graduated in 2001 with associate degrees in Culinary Arts and Restaurant management.

“The reason I became a chef was my love of creating, and food became my outlet. I love to excite people with bold and unique flavors.

In 2001 she was awarded the "Salute to Excellence" award by the National Restaurant Association, which she has been an active member of since 2000. In 2002 Amanda became the sous chef at Tullers Chophouse, where she helped develop the menu. In 2004 she was promoted, within the same company, to another location and concept as Executive chef of Pronto Roma.

In 2005 she joined EmmettsTavern & Brewery as a sous chef and was quickly promoted to head Chef de Cuisine. She has been with Emmett's Restaurant in historic downtown West Dundee since March of 2005. At Emmett's, she prepares each of the soups and sauces from scratch daily, and oversees a kitchen that operates seven days a week for both lunch and dinner, as well as preparing the food for parties in both of Emmett's private dining rooms. Emmett's Brewing Company is a unique experience where old world charm meets modern American cuisine, and is complemented by hand crafted award-winning beer.

The restaurant is housed in a restored century- old, three story brick building, just steps from the Fox River in historic West Dundee. The rich millwork, wide- plank wooden floors and historic photographs create a warm and inviting environment that is perfect for any occasion.

“The reason I became a chef was my love of creating, and food became my outlet. I love to excite people with bold and unique flavors. I love to challenge people and their taste buds. I think it is exciting to create an interesting food combination or presentation that most people might think twice about, but then they taste it and and are drawn in for more. My favorite aspect of my job is teaching others about food, be it an intern, an employee, or a guest.” She participates in an internship program affiliated with Elgin community college, and Robert Morris College. “I take students under my wing for about 16 weeks and teach them not just about food, but about menus, ordering, and budgets. I feel like it is my way to give back to an industry that has unlocked so many doors for me.”

“When I am not working at Emmett's, I try to find a quite balance by spending time with my husband and my two and a half year old daughter, Madigan. We enjoy being outdoors, riding bikes and exploring nature.”

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