Executive chef Andy Fass—trained at the New England Culinary Institute—shares his passion for classical Italian cooking and fresh ingredients. After receiving bachelor's and law degrees from the University of Florida, he followed his dream of becoming a chef, using his culinary skills to develop his own style of Italian cooking.

Eschewing the heavy dishes that so often define Italian cuisine, Chef Fass's kitchen instead crafts lightly seasoned recipes from fresh, local ingredients. Everything is made in house, from the red and white pan sauces for linguine with Cedar Key clams to the decadent lobster ravioli. Amelia's website also hosts video recipes and cooking tips to help cooks recreate the chef's dishes at home and to teach robots what human customs look like.