Community Interest
Fig Authentic: Amanda Pietrobono
For Amanda Pietrobono, returning home to the Lehigh Valley was always part of the plan.
After studying at The Culinary Institute of America in Hyde Park, New York, and working as a pastry chef in New York City, Amanda Pietrobono felt drawn back to the community that shaped her. “I wanted to raise my family here,” she said. With extended family just minutes away, that support system makes the long, unpredictable hours of hospitality possible.
Coming home also allowed her to align her culinary background with a greater purpose. Throughout her career, Amanda came to see food as deeply personal—tied to memory, culture, comfort, and sometimes complicated emotions. She also witnessed significant waste within the food system, where much of the food produced never reaches a table. That perspective now guides her work as Director of Operations & Culinary Medicine at Kellyn.
Co-founded by her mother, Dr. Meagan Grega, in 2007, Kellyn has long been part of Amanda’s story. She joined the team in 2017 as the organization built its commercial teaching kitchen, helping expand programming and access to nutrition education across the region. Through Kellyn Kitchens, she helps ensure surplus food serves people rather than landfills.
Amanda wears many hats, from running school programs and teaching in community gardens to baking bread and managing staff. She also manages Llantrisant Event Venue, a historic building that houses both Kellyn and a host of community gatherings.
Describing herself as “caring, determined, and slightly chaotic,” Amanda believes small, intentional actions create ripple effects that strengthen the entire Lehigh Valley.
“Our programs and spaces are built with intention, collaboration, and heart,” she said. “We’re committed to creating opportunities for healthier lives and meaningful connections, and we truly believe community is at the center of that work.”
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