About Us

Executive Chef, Amy Eubanks

As the daughter of a U.S. Army officer who lived in 20 countries before the age of seven, Eubanks embodies a rare, ambitious spirit. A world-weary eight-year-old, Eubanks settled with her family in a small town in Alabama before picking up again, this time for Anchorage, Alaska. The transient quality of her early life forced Eubanks to mature quickly—an invaluable asset to the young chef who, at the tender age of 30 has already earned three-stars from the New York Times at one of the city’s most cherished dining destinations.

Initially interested in computer programming, Eubanks began her studies at Carnegie Mellon. When faced with the realization that her passions lay elsewhere, she resolved to study what she loved (Anthropology and Social History) and pursue culinary school after graduation. True to her word, she found the work-study program at Peter Kump’s New York Cooking School (now the Institute of Culinary Education), and began splitting her time between the classroom and Marc Murphy’s kitchen at La Fourchette, a two-star restaurant on the Upper East Side. After completing the work-study, Eubanks sought out an externship at Cello, where she first met Chef Laurent Tourondel. Over a period of two and a half years, she managed to work her way up to lead cook, lending her burgeoning skills to what would become a celebrated three-star kitchen.

Anxious to expand her understanding of fine dining, Eubanks left Cello to work garde manger at Café Boulud. She left her mark on this acclaimed kitchen, becoming the first female in the history of the restaurant to work the protein station. Her stretch lasted over two years before returning to BLT Steak as the lead cook. She stayed on for nine months while awaiting the opening of BLT Fish where she started as Sous Chef. After a year of diligent service and imaginative interpretation of the esteemed menu, Eubanks was promoted to Chef de Cuisine in March of 2006. Four years later in March of 2010, she was promoted to Executive Chef when Laurent Tourondel assumed a consulting role within the group.

On board since the beginning, Eubanks is uniquely qualified to take on the responsibilities of her mentor’s kitchen. In her approach to the selection and preparation of fish, she asserts her creativity in a way that dovetails with the underlying themes that drive the restaurant. A tireless gourmet, it seems that she can’t get enough of local waters—when not in the kitchen, Eubanks can be found sailing the Manhattan harbor..