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The title of executive chef for Weidner Field — home of Switchbacks FC — could seem unusual at first blush. But sports fans who think stadium food is all hamburgers and nachos are forgetting that corporate boxes and special events call for a more sophisticated hand. And when attendees at Weidner Field’s May 21 grand opening event feast on octopus arepas, pork belly tacos and donuts flambé, they’ll get a taste of new Executive Chef Amy Parrott’s skills — honed at venues like Denver’s Pepsi Center and Levi’s Stadium in Santa Clara (home of the 49ers). A native of California, Parrott’s move into the culinary world was a fortuitous accident. When she moved to St. Louis, Missouri to be with family, Parrott, who’s 6-foot-3, took a job as security guard at Novak’s Bar & Grill. It wasn’t long before she started asking about helping the kitchen staff — and the bar manager suggested Parrott take culinary classes. 

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