Amy Culverwell

Amy Culverwell’s work is grounded in formal chef training and hospitality education. Her certificate of chef training from Washburne Trade School in Chicago established the kitchen foundations of timing, heat, station discipline, and service under pressure. Her degree in hospitality and tourism management from the University of Wisconsin-Stout added a broader understanding of how food operates within a room, a property, and a guest experience. Together, those credentials shaped a career built at the point where production and reception meet. After training, Culverwell moved through hotel and high-volume dining environments where volume, continuity, and standards matter as much as individual technique. As Sous Chef at Hyatt Regency O'Hare Chicago in Rosemont, Illinois, she worked in a major hospitality setting with service rhythms that require control and consistency. As Acting Executive Chef at Hyatt Deerfield, Illinois, she took on closer responsibility for guiding teams, maintaining standards, and translating a culinary point of view into repeatable service. She later served as Executive Sous Chef at Hyatt Regency Crystal City in Arlington, Virginia, continuing in hotel operations where the whole system must hold together through menu direction, staff coordination, guest expectations, and the discipline of service. In 2019, Culverwell became Executive Chef at The Bellevue Hotel in Philadelphia, Pennsylvania. The role continued the same operational focus, with the kitchen carrying not only the work of preparation but also the demands of pacing, staffing, standards, and welcome. Her career has consistently reflected the practical side of culinary leadership, where a dish is only part of the job and consistency is part of the craft. Today, Amy Culverwell is Executive Chef of Brennan & Carr in Brooklyn, New York. In that role, she continues a professional practice shaped by kitchen training, hospitality education, and steady service execution. Her approach remains comfort-forward and grounded in local, fresh ingredients, with an emphasis on steadiness, warmth, and a dining room that feels looked after. The work is less about a single signature than about the reliable building of a culinary program that supports the guest experience. Culverwell has described that aim directly: she hopes to continue to build the culinary program and create a unique dining experience for guests. That statement captures the core of her practice. The kitchen discipline from chef training, the guest-facing frame from hospitality study, and the demands of hotel and restaurant operations all come together in a career focused on repeatable standards, practical leadership, and food that works in service.