Amy Eubanks 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 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 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 global holiday meals and Bakery.