Linda Ho

Executive Sous Chef

Linda's path to becoming Executive Sous Chef at Amara began, quite charmingly, with late-night baking sessions in college that kept her father - then working at Campton Place - awake enough to mention her pastry passion to his colleagues. This serendipitous connection led to her first professional role in their pastry kitchen, setting the foundation for her culinary career.

Her journey through prestigious kitchens including St. Regis and Ritz Carlton helped shape her dedication to precision and excellence, while developing the ability to maintain exceptional quality even in high-volume settings. At each stop, she gathered techniques and perspectives that now influence her modern approach to traditional Mediterranean pastries and dishes.

At Amara, Linda brings this wealth of experience to her role as Executive Sous Chef, where she oversees daily kitchen operations and leads the pastry program development. Her culinary philosophy centers on finding the sweet spot between innovation and tradition - using modern techniques to elevate classic flavors while honoring time-tested methods.

When not in the kitchen, Linda stays energized through Brazilian Jiu-Jitsu, hiking, and working out. This commitment to active living keeps her sharp for the demands of the kitchen, while sharing meals with friends and family reminds her of why she fell in love with cooking in the first place - its power to bring people together.

Her vision for Amara aligns perfectly with the restaurant's soul - creating dishes that feel both familiar and unexpected, using seasonal California ingredients to transport guests to sun-soaked Mediterranean shores. It's about delivering bold, fresh flavors that tell a story with every bite, inviting guests to linger a little longer and savor not just the food, but the moment".