Chef Amado began his foray into the culinary world at the age of 16. As a young man, he made the move to the US to pursue an education in Culinary Arts. In 1992 he graduated from Grand Rapids Community College, and not long after, traveled to Belgium where he worked to develop his knowledge of classical European pastry and chocolate. He returned to the US in 1994 and worked as Executive Pastry Chef and Executive Chef of Private country clubs and fine dining restaurants throughout California, Indiana, and Michigan. Since 2016 he has been directing the Baking and Pastry Arts Program at Lake Michigan College, where he develops curriculum, teaches classes and coaches students for national and international competitions. In the year 2021, he started his own line of polycarbonate chocolate molds with the Turkish manufacturer Greyas. We are honored to be the exclusive retailer of some of the Chef's exquisite designs.