Raised in Detroit, Michigan, with a hard-working German-American family, Amy’s love of food began at a young age helping out in her mother’s vegetable gardens and baking with her grandmother. Though Amy never initially aspired to pursue a career in hospitality, she began working in bars and restaurants in Los Angeles while pursuing a dual major in International Relations and Theatre at the University of Southern California. During this time, she fostered a passion for the food and beverage industry, particularly the vibrant wine community of the California coast. Upon graduation in 2012, she re-located to Miami as part of the Teach for America Corps, where she taught English in Little Haiti, receiving a Rookie Teacher of the Year award in 2011. Drawing on her love for teaching and learning, Amy returned to restaurants, opening Cibo Wine Bar in Coral Gables as an assistant to the wine program while pursuing further wine education. She went on to accept roles as manager and beverage director in multiple Cibo locations in Miami and Toronto, crafting wine lists that garnered a Wine Spectator “Best Of” Award of Excellence for the South Beach location. Amy joined Macchialina as a server and bartender in 2017, seeking to get in touch with the roots of her love for hospitality industry. Shortly thereafter, she found herself utilizing her skills in a part time management position, and took the helm of Macchialina as General Manager in the summer of 2019. She is thrilled to embrace her passion for the industry as a leader of the dynamic Macchialina team.
"For me, the perfect dish is spaghetti con vongole. I never tire of eating it. There is such a wonderfully delicate balance between the sweetness of the garlic, the brininess of the clams and the heat you get in the back of your throat from the peperoncino. Oh, and don't skimp on the clams, I don't want to even be able to see the spaghetti before I've eaten 10 clams."
"I love whole fish, salt crusted and/or fire roasted. I love picking around the head and getting every morsel from the bones. There's something so satisfying about it."
"I can eat pasta every single day. I couldn't possibly choose one, but in my top 3 would be orecchiette with broccoli rabe along side a glass of timarosso."
"My favorite is open-faced tomato sandwiches with the beefsteak tomatoes my mother used to grow in her garden. On toasted pumpernickle with Greek feta and garden herbs. The tomatoes must be bigger than the bread. And a glass of verdicchio"
"Spaghetti Aglio e Olio. BBQ Ribs. One of those would be nice before I meet my maker, but I don't want them served together. Oh, and the ribs need to be wet/sticky bbq."