Chef Amy Eubanks, an applauded culinary expert and the Global Culinary Development Coordinator for Whole Foods Market, leads the growth of new ideas and recipes for our prepared foods and bakery departments. Amy is a classically trained French chef with two decades of experience working in fine dining restaurants in New York City, including Lespinasse, Cello and Café Boulud. During her time in the restaurant world, Amy served as the executive chef of the Michelin-starred BLT Fish and helped open celebrated establishments like American Cut with chef Marc Forgione and L’Amico in New York with Laurent Tourondel.
She is a graduate of Carnegie Mellon University and a Graduate of the Institute of Culinary Education (ICE). In 2010, she was inducted into the ICE Alumni Hall of Achievement for her accomplishments. She is passionate about furthering innovation and creativity in the Whole Foods Market culinary department, and focuses on development for the global holiday meals and the global salad bar.