Over 25 years in professional and residential kitchens

What AKC Does

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chef cooking paella over live fire outside Hugh Amano kitchen design cooking architecture new home build interior design high end home Bozeman Montana Big Sky Livingston Paradise Valley spain

New kitchen builds and remodels are performed by architects concerned with structural design and code compliance, and interior designers focusing on aesthetics and materials.

Amano Kitchen Consulting elevates the functionality of the kitchen’s layout and its equipment, applying our deep culinary experience, knowledge, and ability to understand each client’s needs to ensure customization to their specific culinary, homemaking, and entertaining desires.

The Process

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Our process is simple: we start by meeting with each client to explore their culinary needs. From there, we’ll collaborate with the entire project team to review and adjust floor plans, large equipment selection, and basic layout of the kitchen. We’ll discuss the outfitting of the kitchen with cookware and, if desired, assist in its procurement and placement.

Additionally, clients can choose to book one-on-one sessions tailor-made to instruct them on the best and proper use of their new kitchen to make the most of it. After all, we’re not private chefs—but we’ll teach you to become your own private chef.

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Experience

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Kitchens Consulted On

A wealth of experience gained over 25 years of working in professional, residential, and resort kitchens—consulting on the design of many of those kitchens—allows us to deeply understand what’s at the core of good cooking, lively entertaining, and gracious hospitality. Our experience cooking with and for individual clients in their homes, along with founder Hugh Amano’s experience writing cookbooks for the home cook, allows us to be able to identify and understand each client’s unique needs. We’re not after showroom kitchens—we want to help build your kitchen.

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Kitchens Consulted On

Residential and Commercial Kitchens:

  • 3 Corporate Headquarters across Chicago

  • James Beard Award-Winning Restaurant, Chicago, IL

  • Luxury Guest Resort, Kamas, UT

  • Bar and Restaurant, Teton Valley, ID

  • Various Residences, Chicago, IL

Culinary Work

25 years as a professional chef, including:

  • Corporate Chef cooking solo for 100+ people per day

  • Chef for several restaurants (including Bon Appetit’s #4 New Restaurant in America)

  • Culinary Instructor

Culinary Work

Publications

Four Cookbooks & A Culinary Journal

  • Down South + East (Abrams Books 2026)

  • Let's Make Dumplings! (Ten Speed Press 2021)

  • Let's Make Ramen! (Ten Speed Press 2019)

  • The Adventures of Fat Rice (Ten Speed Press 2016)

  • Bon Vivant Culinary Journal