Amy Eubanks leads culinary development for Bakery at Whole Foods Market. Amy is a classically-trained French chef with two decades of experience working in fine dining restaurants in New York City, including chef de partie positions at Café Boulud and Cello. During her time in the restaurant world, Amy spent close to a decade as the executive chef of Michelin-starred BLT Fish, also earning and holding three stars from the New York Times throughout her tenure. She also helped open celebrated establishments like American Cut with chef Marc Forgione and L’Amico in New York with Laurent Tourondel.
She holds degrees from Carnegie Mellon University and the Institute of Culinary Education (ICE) and was inducted into the ICE Alumni Hall of Achievement in 2010. Amy is passionate about furthering innovation and creativity in Whole Foods Market’s Culinary department and focuses on development for holiday meals and Bakery.
