Pastry Chef Amelia Dietrich never imagined a life behind a stove when she was sitting at a desk working as an accountant for an international food importer. But when an opportunity to change careers presented itself, Amelia chose a different path. She started her journey at the Restaurant School in Philadelphia where she earned her culinary degree and since then Amelia has worked in many different positions in the hospitality industry, from restaurant manager to sous chef. But the sweet side has always been her passion. Amelia has worked in notable restaurants including Alison at Bluebell and Opus 251 where her desserts were featured at the James Beard House. Attention to detail and consistency have been guiding principles throughout her culinary career.
Now as Pastry Chef at Paramour, Amelia continues to find inspiration from classic American desserts. Well balanced flavors round out an exceptional selection of familiar luxuries in Amelia’s dessert menu. Presented with a sophisticated, modern flair, her creations for Paramour are the cure for any sweet craving.Read More