Scott Levine began his career at NYC’s il laboratorio del gelato in 2003. Since then, he has worked at a number of New York’s premier culinary destinations and event companies, including Chanterelle, Del Posto, and Union Square Events. In addition to his work in the kitchen, Scott has taught as an Adjunct Professor at New York University and a Chef Instructor at the Institute of Culinary Education. He graduated from Boston University in 2001, with a BA in Business Administration and lives in Manhattan with his wife, Orlee and their son Otto.
Born and raised in New York City, Orlee Winer is a fashion stylist with over 10 years’ experience working with leading actors and musicians. At Underwest Donuts, she handles all marketing, press and special events, as well as the business’s wholesale operation. She graduated from Boston University in 2001, with a BA in Business Administration.
Amanda has been working in restaurants for almost twenty years. She started working front of the house which soon led to a deep interest in cooking and baking. After attending The Institute of Culinary Education (ICE) in 2012 and completing the Pastry and Baking Arts program Amanda went to begin her career on Long Island. After two years she made her transition in the Manhattan dining scene. This is where Amanda was trained by some of the best Pastry Chefs in the city, experience which she credits as her true education. She has been privileged enough to be a part of two Michelin-star restaurants, the 2012 Long Island restaurant of the year, one of the top ten bistros on Long Island 2016 and other NYC establishments with multiple accolades. In addition to this, Amanda has been honored to be asked to cook at the James Beard House twice. The second dinner featured a dessert of her design and execution. Amanda began as the Pastry Sous Chef in December 2016 and moved into the Pastry Chef role in May of 2017.
Laura Jackson graduated from the Natural Gourmet Institute with a focus on vegetarian and health-based cuisine. After a four-year stint at Angelica Kitchen as Kitchen Manager, Laura, a natural born sweet-tooth, decided to follow her true, unabiding passion for carbs, fat, and Little Debbbies and pursued a career in pastry arts. She has worked for James Beard Award winning chefs like Richard Leach and Amy Chaplin. After a year as a Pastry Cook at Harold Dieterle and Alicia Nosenzo’s restaurants Perilla and Kin Shop, she was asked to return as Pastry Chef in 2014. During that time one of her desserts was featured in a USA Today article featuring the utilization of vegetables in pastry. Laura joined the Underwest team as Pastry Sous Chef in November 2015, and in 2017 she became the Kitchen and Production Manager. She’s literally our favorite person and basically everyone’s life coach.