Aotearoa born & raised in Ōtautahi, Christchurch with Iwi ties to Waikato/Tainui  Ngati Whatua O Orakei. Moving to Sydney when she was 17 to pursue her dream of becoming a Chef, she embarked on an apprenticeship and made her bones working across a couple of cafes and restaurants in the Inner West.

Doig gained further experience at Intercontinental Hotel under then Chef De Cuisine, James Viles, and then Jeff Campbell. Doig was mentored as Sous Chef by her long-time collaborator, Vanessa Martin, who opened the Hatted Il Piave Restaurant in Rozelle at the astonishingly young age of 24.

In 2015 Amber decided to follow her “Make it there can make it anywhere” dream of living and working in New York City, and, was lucky enough to do so while learning some fundamentals of Mexican cuisine. She worked with Empellón Restaurant Group, to gain experience under modernist pastry prodigy turned dark Lord of Tacos, Alex Stupak. She worked across his various restaurants and projects, meeting and working with an array of talented chefs, from US and abroad, learning invaluable skills & techniques, a humbling and life changing experience.

Upon return to Sydney, Amber quickly joined Applejack Hospitality to become Chef at The Butler, bringing her experiences together along with her love and connection to Aotearoa with a focus on seafood, utilising her experience & influences in Butler’s menu direction, serving up her own brand of unique, Mexican influenced fare in the back streets of Potts Point.

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