i. Biography
The Climb
Executive discipline took shape at Peters La Cuisine in Ft. Myers, FL (1996–2000), where Kurt Amidzich worked as Executive Chef and built the habits that would define his line: careful knife work, controlled timing, and plates that arrived composed and complete. The restaurant was the proving ground for a style built on repetition done well. Precision, not display, set the standard there. Ownership changed the scale of the work at Kurtsteakhouse (since 2000), where Kurt Amidzich moved from executing a menu to carrying the room as chef/owner/operator. That role demanded control from first sizzle to final presentation, with the kitchen and dining room tied to the same standard. He also serves as Executive Chef of Matsukawa - 松川, applying the same exacting approach in a different setting.
Today
A small-room format shapes Kurt Amidzich’s current work, and the craft responds accordingly: pacing has to hold, temperature has to stay right, and each table has to be managed without waste. The structure favors intention over excess. In that kind of room, the cooking reads as measured and direct, with service rhythm carrying as much weight as the plate itself.
Signature
Kurt's signature dishes include Kurt's 14 oz. Filet mignon topped with mushrooms and onion rings. The plate is built in a direct register: beef first, then depth from the mushrooms, then the crisp finish of onion rings. It lands as classic steakhouse work, substantial without ornament, and shows the same restraint and assurance that define his broader kitchen style.
Profile updated August 2026
FAQ
Asked of Kurt
What is Kurt Amidzich's current role?
Kurt Amidzich is Chef/Owner/Operator.
Where did Kurt Amidzich work before?
Earlier in their career, Kurt Amidzich worked at Peters La Cuisine.
