Pastry Chef Ami Dand is a living breathing example of a career built and developed within one state. She graduated from Carl Harrison High School in Kennesaw, Georgia in 1998 and went on to study biology, genetics and Spanish at the University of Georgia, in Athens, Georgia. It was the science of baking that would eventually occupy her attention though, and she began managing in the Atlanta metro area at McEntyre's Bakery not long after graduating from university, overseeing the bakery's occasion cakes, pastries and cookies.
After spending a year at Belgian Bellejais Chocolatier in Kennesaw, Georgia, producing high-end truffles, bon-bons and confections, she would experience her first foray into the challenges of restaurant service as pastry chef of Anthony's Fine Dining in Atlanta. Here she continued creating occasion cakes, but began honing her plated dessert skills. She went on to join the Sea Island Company, on Sea Island, Georgia, where she would spend two years, working as chef de partie of The Lodge at Sea Island and pastry cook at The Cloister. In 2009 she joined the team at The St. Regis Atlanta as pastry sous chef. It wasn't long before she was promoted, and in the spring of 2010 she became executive pastry chef, preparing all the desserts and pastries for buffet, banquets, and restaurant service, working on her beloved occasion cakes for the hotel's flourishing wedding industry business.