Juniper – Amanda Turner

Juniper   

Chef Amanda Turner

 

 

 

 

 

 

 

 

 AMANDA TURNER BIO
CHEF DE CUISINE, JUNIPER
Amanda Turner boasts more than seven years of culinary experience in some of Austin’s most
esteemed restaurants. After pursuing an education at Le Cordon Bleu Austin, Amanda began
working at award-winning Uchi as lead line cook. There, she studied under James Beard Award
winners Paul Qui and Tyson Cole and learned the fundamentals of Japanese cuisine including
meat, fish, and poultry butchering in the Japanese tradition. Amanda quickly worked her way up
to her position as lead line cook, where she managed a small team, oversaw ordering,
production and administration, and assisted the pastry chef with daily execution of a wide
array of pastry applications. Amanda was also a member of the opening team of Uchi’s
sister restaurant, Uchiko, in 2010.
From Uchi, Amanda took her newly acquired pastry skills to Odd Duck in the role of lead
prep and lead baker, where she helped to establish, and eventually oversee, the bread
program. During her time at Odd Duck, Amanda gained experience working with a
wood-fired oven and grill, expanded her knowledge of butchery, charcuterie, and
preservation, and became a prolific contributor to Odd Duck’s creative and hyper-seasonal
menu.
In 2015, Amanda joined the Juniper opening team as sous chef, where she introduced and
implemented a bread and fermentation program, as well as Juniper’s popular brunch
program, attributed to the skills and knowledge she’s acquired throughout her culinary
career. A primary architect of Juniper’s seasonal menus, Amanda quickly excelled to her
current role as Chef de Cuisine, helping to establish Juniper as one of Texas Monthly ’s
“Best New Restaurants of 2016” and more, along the way.