Chef Amanda Currie Brings Her Trinidad Roots to Hell’s Kitchen Stardom

By Robert White, Editor-In-Chief

Amanda Currie’s journey to culinary stardom is anything but conventional. Born in Trinidad and Tobago, Amanda moved to Central Florida at the age of six, bringing with her the vibrant culinary traditions of the Caribbean. Today, as a contestant on Season 23 of Hell’s Kitchen, she’s captivating audiences with her bold flavors and fiery personality.

“Food became integrated in my soul from just the upbringing of the Caribbean,” Amanda reflects. Her culinary philosophy was shaped in her family’s kitchen, where she began as her mother’s sous chef, preparing rice and chopping vegetables. “You don’t get taught how to cook in the Caribbean; you observe. We say you taste by the hand,” she explains, describing how each family member’s unique touch adds personality to a dish.

Amanda’s life took a pivotal turn while attending film school. What began as casual cooking for friends blossomed into a passion so strong it eclipsed her ambitions in filmmaking. “I realized that cooking was my true calling,” she says. This revelation led her to formal training at Le Cordon Bleu in Orlando, where she honed her technical skills and deepened her appreciation for the culinary arts.

Her career quickly ascended. As Chef de Cuisine at the Lobster Bar Sea Grille, Amanda earned a reputation for her inventive seafood dishes. Her Trinidadian roots continued to influence her cooking, blending bold spices with Florida’s fresh, seasonal produce. “In Florida, we have three growing seasons,” she notes. “It’s like the Caribbean—there’s always something fresh to work with.”

Now, as Sous Chef at Oceanic on Pompano Beach Pier, Amanda brings her vibrant style to a new audience. Her dishes often showcase her signature coastal flavors, from charred leeks paired with mussels to bright, herbaceous sauces inspired by Trinidadian traditions. “My cooking is all about vibrancy—it’s me on a plate,” she explains. “I want every dish to tell a story, to connect with the guest at the table.”

Amanda’s talents caught the attention of Hell’s Kitchen producers, who first approached her on Instagram in 2021. Though she didn’t make the initial cut, she was invited to reapply the following year. “The whole process was like a job interview,” she recalls. From her resume to personality assessments, each step prepared her for the intense, high-pressure environment of Gordon Ramsay’s kitchen.

On the show, Amanda’s Trinidadian heritage shines through in her bold, flavorful creations. Competing alongside some of the nation’s top chefs, she’s held her own with her unique approach to food. “I wanted every dish to reflect who I am—unapologetically Caribbean,” she shares.

But Hell’s Kitchen is more than a cooking competition; it’s a proving ground. Amanda credits Ramsay for pushing her to new heights. “When he yells, it’s not just for the cameras. It’s because he believes in you and wants you to believe in yourself,” she says. “It’s like having a coach who knows you’re capable of greatness.”

Outside the show, Amanda’s life is a balancing act. As a stepmother to three teenagers, she juggles the demands of a blended family with her burgeoning culinary career. “Parenting requires a whole new level of patience,” she laughs, adding that her family inspires her to create meals that are both innovative and approachable.

Amanda’s Hell’s Kitchen journey has brought her national recognition, but she remains grounded. She still shops at local farmer’s markets, seeking out the freshest ingredients for her next creation. Whether she’s experimenting in her home kitchen or preparing for a busy night at Oceanic, her passion for cooking is evident in every dish.

As Amanda looks to the future, her dreams are as bold as her flavors. She envisions opening her own restaurant, a space where her Trinidadian heritage and culinary creativity can shine. “It’s taken countless hours of cooking, sacrifice, and determination,” she reflects. “But seeing my culture celebrated is worth everything.”

Amanda Currie’s story is one of resilience, creativity, and the transformative power of food. From her Caribbean roots to her rise on Hell’s Kitchen, she’s a testament to the idea that passion and hard work can open doors to extraordinary opportunities. “This is just the beginning,” she says, with a smile as vibrant as her dishes.