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This profile was last updated on 12/13/13  and contains information from public web pages.


Phone: (212) ***-****  HQ Phone
Email: a***@***.net
Local Address: New York City, New York, United States
Bouley Restaurant
120 West Broadway
New York, New York 10013
United States

Company Description: Bouley offers private dining for a wide range of events. Be it a birthday, wedding or corporate holiday party, we work to ensure that every celebration is one to...   more

Employment History


  • Macalester College
54 Total References
Web References
Chefs and Instructors | Cooks of Crocus Hill, 13 Dec 2013 [cached]
Amy Thielen is a chef who worked in New York City at Bouley, Danube, DB Bistro Moderne, Jean-Georges Vongerichten's 66 and Cru. She develops recipes for Country Living Magazine, writes for the Minneapolis StarTribune Taste section and keeps a blog called Sourtooth at
We just get the basic channels ..., 5 Feb 2014 [cached]
We just get the basic channels in my home so I don't get to watch the Food Network, but wanted to share a couple of their shows, one featuring Amy Thielen. I love hearing about the success of local people and Amy Thielen grew up near where I am in Minnesota. I'm proud to share one of her recent accomplishments with you today.
Amy Thielen, Host of Heartland Table
NEW YORK - February 5, 2014 - Food Network's March menu kicks off with new seasons of Heartland Table and Southern at Heart. Amy Thielen, chef and connoisseur of all things authentically Midwestern, is back in her charming cabin kitchen cooking some of the Heartland's most delicious and often surprising dishes on Saturday, March 8th at 10:30amET/PT. From delicious home-cooked meals around her central wood stove and inventive recipes inspired by local ingredients, Amy explores the food, people and traditions of her region.
Amy Thielen, grew up a few miles from the headwaters of the Mississippi River in Minnesota and graduated from Macalester College. She spent seven years cooking professionally in New York under David Bouley, Daniel Boulud, Jean-Georges Vongerichten and Shea Gallante. Since returning to Minnesota in 2008, she has written for the Minneapolis Star Tribune, Men's Journal, and Saveur, and won a James Beard Journalism Award in 2011. Her cookbook, The New Midwestern Table, a collection of 200 Heartland recipes, was published by Clarkson Potter in September 2013. Amy lives in the country near Park Rapids, Minn., with her husband and their son.
Food Network's Amy Thielen ..., 29 Oct 2013 [cached]
Food Network's Amy Thielen heralds a fresh take on Midwestern cooking Fresh, seasonal, and healthy vegetarian recipes from the acclaimed blogger of The Food Network's Alex Guarnaschelli shares her secrets for delicious home cooking in her debut cookbook
Amy Thielen brings rustic fare ..., 12 Mar 2014 [cached]
Amy Thielen brings rustic fare to Food Network
Amy Thielen brings rustic fare to Food Network
Amy Thielen and her Midwestern fried chicken.
"Butter is kind of like the currency of the Midwest," Click|keyword[Amy+Thielen]" >Amy Thielen muses as she unwraps and slices up a roll of that sunshine yellow money, fresh from a creamery in Westby, Wisconsin. She's browning about a third of it in a well-seasoned cast iron skillet, infusing the liquid with woody bits of rosemary and grilled cipollini onions before pouring it over a bowl of boiled thin-skinned new potatoes from her garden.
The remnants of that block will be cut into cubes, chilled, and blended by hand into flour for a cream-brushed "sparkle crust" blueberry pie. She'll have to break into her reserve stash to make the final dish of the day: a pile of roughly chopped collard greens fried in Ethiopian-spiced butter and crowned with dollops of fresh ricotta cheese. Sound like a full day's work? It would be for any dedicated home cook, but lately that phrase has a more resonant meaning for Thielen. All this butter slicing, dicing, and spicing is taking place on the premiere episode of her Click|keyword[Food+Network]" >Food Network show, Heartland Table, which is filmed in Thielen's actual kitchen at her home in Two Inlets, Minnesota.
Since leaving the cutthroat world of Manhattan restaurants, including venerated spots like Danube, Bouley, and Gallante, the prodigal daughter has returned to her roots and subsequently become an ambassador of modern Midwestern cuisine. Her show was developed somewhat in conjunction with her stunning, comprehensive cookbook, The New Midwestern Table, which not only catalogs Thielen's method of using beet juice to dye pickled eggs a brilliant pink and reveals that cracker meal is the dredging secret behind perfect fried chicken, but also does an outstanding job of communicating our middle American ethos without resorting to schmaltz or corniness. It's great news for Thielen that these values, along with things like pickling, canning, and baking, seem to be having a moment in the cultural limelight, but Thielen says that even without the current hipster affection for all things homey and handmade, this is the book she would have always written.
Amy Thielen
"I'm thrilled that that is what's happening," says Thielen, referring to the desire to know your makers, grow your own, and do things slowly.
"I think when you try to live close to the land, your daily life requires a different level of attention, and it's the eating that breaks up that routine, so the food is very important," says Thielen.
"They get a kick out of it," Thielen says of her family's perception of her new life as a TV host. "I think the whole town gets a kick out of it, but then again maybe I just haven't heard any of the comments from the detractors. A soupçon of classic Midwestern humility peeks out as she says this, but truly the nearby community of Park Rapids, where Thielen spent her formative years, seems unflapped by her new stardom. "Everyone here is famous for something," says Thielen. "If anything people might give me a little ribbing, like, 'Hey, there goes the movie star,' but surprisingly little in my day-to-day life has changed since the show."
That genuine unaffectedness is a quality that famed Italian chef Click|keyword[Lidia+Bastianich]" >Lidia Bastianich, host of her own long-running cooking show Click|keyword[Public+Broadcasting+Service]" >on PBS and one of Thielen's show's producers, saw in Thielen immediately.
Click|keyword[Random+House+Inc.]" >Random House, which published The New Midwestern Table, actually provided the impetus for developing a series in the first place, but Thielen says that once Lidia, her daughter Tanya, and their company got involved, things gained momentum quickly. "The funny thing is we never even discussed doing the show anywhere else but at my house," says Thielen.
I'm a huge fan of Ms. Thielen! Her book is anything but simple; extremely well-written, and definitely layered in terms of the recipes (her formal training shows through, but she filters that through a Midwestern lens of practicality). SO excited about this second season! (And don't forget she's a Macalester grad!)
Park Rapids chef and author Amy ..., 16 Sept 2013 [cached]
Park Rapids chef and author Amy Thielen will showcase her culinary talents on 'Heartland Table,' debuting at 9:30 a.m. Saturday on the Food Network. (Submitted photo)
Thielen, a James Beard Award-winning journalist, spent seven years cooking professionally in New York under David Bouley, Daniel Boulud, Jean-Georges Vongerichten, and Shea Gallante.
Over the course of the series, Thielen visits local home cooks, restaurants, lakeside kitchens and working farms, highlighting local traditions and flavors along the way. n The first episode, at 9:30 a.m. Sept. 14, "Heartland Table" introduces the chef and "connoisseur of all things authentically Midwestern." Growing up with a multi-generational family of cooks, she said she didn't fully appreciate their culinary talents and insights - until she arrived in the Big Apple. "To her Grandma Addie, butter is the lifeblood of every dish," "Heartland Table" explains of the premier culinary topic. The famous Midwestern double-crust fruit pies rely solely on the quality of butter to achieve the perfect crust, gathered from independent creameries across the Midwest. Thielen will engage appetites with Blueberry Lemon Pie, New Potatoes with Grilled Onion Butter and Greens with Spiced Butter and Fresh Ricotta. n Saturday, Sept. 21, her audience will be introduced to Bologna Days, occurring in Thielen's parents' Minnesota hometown since the 1960s, where locals celebrate the flavors of hot bologna, horseradish and light American beer. Just down the road from Bologna Days is Thielen Meats, opened in 1922 by Amy's Uncle Phil. She slices up some Midwestern Fried Bologna, Peppered Pork Loin and Toasted Onion Dip for the occasion. n And the third episode, Sept. 28, features Thielen roasting a local chicken "granny style, together with gravy and bread stuffing, prepared with a medley of Swiss chard, caramelized onions, and some mashed giblets cooked with sherry and lots of parsley and chives." For dessert, the chef whips up a simple Baked Rhubarb in Wild Raspberry Syrup. "Amy Thielen is an important new voice on the culinary scene and by following her sure and steady lead, home cooks will fall in love with America's most captivating local flavors," publisher Clarkson Potter predicts of the author/chef.
For more on "Heartland Table" and Amy Thielen, go to
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