From Volunteer to Executive Chef
At 15, Amanda Sivia walked into the kitchen at Moffitt Cancer Center, an apron tied around her waist and a mixture of nerves and excitement in her heart. The clatter of pots and pans, the hum of teamwork and the enticing aroma of freshly prepared meals filled the air around her. As a volunteer, she wasn’t just watching from the sidelines — she was immersed in every activity. She scrubbed dishes alongside seasoned cooks, stacked trays with precision and absorbed every detail of the culinary process. It was here, in the heart of the kitchen, where Sivia began to uncover the magic of hospitality — not just in preparing meals, but in creating comfort for patients and families in their most vulnerable moments. This was more than a summer job, it was the spark of a lifelong passion.
Amanda Sivia met Chef Rand Paudling when she was a 15-year-old volunteer in the Moffitt cafeteria.
Her journey from volunteer to executive chef wasn’t linear, but it was shaped by invaluable lessons along the way. Inspired by early mentors, such as the recently retired Moffitt Chef Randall Paulding, Sivia learned compassion and teamwork are essential. As a dishwasher and a young cook at Moffitt, she embraced the spirit of collaboration, often stepping in to help wherever she was needed. Whether it was lending a hand in the dish room or preparing trays for patients, Sivia discovered the impact of teamwork and empathy. These qualities later became the cornerstone of her leadership style.
After leaving Moffitt for other opportunities, Sivia realized that something was missing. “You always think the grass is greener on the other side, but my heart wasn’t in it,” she said.
The sense of purpose she had felt at Moffitt — the ability to make a difference in patients’ lives — was irreplaceable. When a former chef at Moffitt told her about an open position, Sivia took it as a sign. This time, she wasn’t just coming back to a job, she was returning to her calling. With renewed focus, she worked her way up, blending her culinary expertise with the compassion she had cultivated since her volunteer days.
Today, as the Executive Chef of the Moffitt cafeteria at the Magnolia campus, Sivia leads a team of 33, each member contributing a unique piece to the puzzle of Moffitt food services. For Sivia, the kitchen is more than a workplace, it’s a place where comfort and care are served daily. She draws strength from her personal experiences as a caregiver to her mother, who battled lupus. Having seen firsthand the power of thoughtful, personalized care, she’s made it her mission to bring that same level of empathy to her work at Moffitt.
Her team goes beyond the expected, preparing personalized meals for patients, like cheeseburgers at 7:30 a.m. or celebratory cakes for birthdays and weddings. One moment that stands out to Sivia was when one of her cooks created a wedding cake for a young patient whose final wish was to marry his partner at the hospital. “It’s amazing to be a part of something so meaningful,” Sivia said. “Those moments remind me why I do what I do.”
Sivia and her team proudly celebrate Pride in Food Services Week not just the first week in February but every day.
“This week is a reminder that food service isn’t just about meals — it’s about care, compassion and creating moments that matter,” she said. “Every tray we prepare, every meal we serve, is an opportunity to make a difference.”
Reflecting on her journey, Sivia shared, “I’ve learned that success isn’t just about climbing the ladder but lifting others up with you. The experiences and mentors I’ve had along the way have shaped me into the leader I am today. And now, I want to do the same for the next generation.”
