A native of Santiago, Chile, Victoria Blamey has worked in some of the world’s most celebrated kitchens: Mugaritz in San Sebastian, Spain, ABaC in Barcelona, Spain, The Vineyard at Stockcross in Newbury, United Kingdom & Interlude in Melbourne, Australia.
In 2010, Victoria moved to New York City embarking on path that included Corton, Atera, Il Buco Alimentari e Vineria and Upland, before eventually re-opening Chumley’s in 2016 as its Executive Chef where Pete Wells of the New York Times, who dubbed her “a chef worth following” and awarded her a glowing 2-star review. Most recently as Executive Chef at Gotham,...
In 2010, Victoria moved to New York City embarking on path that included Corton, Atera, Il Buco Alimentari e Vineria and Upland, before eventually re-opening Chumley’s in 2016 as its Executive Chef where Pete Wells of the New York Times, who dubbed her “a chef worth following” and awarded her a glowing 2-star review. Most recently as Executive Chef at Gotham, Victoria garnered further accolades including a 3-star review in the New York Times and an 87 out of 100 from New York Magazine. Victoria is defined by her diverse influences and a commitment to thoughtful sourcing, uncompromising technique, and flavors that speak to her worldly culinary experiences.
