Amelia Conboy

Born and raised in Brooklyn, Amelia Conboy-Herkes  culinary style has been shaped by the vibrant food scene of her city. She uses her personal influences in the kitchen, coupled with her Michelin-Star training to curate exceptional experiences.

Originally on track to pursue medicine at Tulane University, she found deeper interest working in restaurants in New Orleans. After school, she returned to New York to develop her repertoire, forming a foundation of mainly Italian and American backgrounds. Still curious about newer cuisines, she went in to work at Cosme, where she quickly became the go to molé chef. While at Cosme, she helped the restaurant gain a Michelin Bib Gourmand Award. Next, she went on to one Michelin star Estela to develop proficiency in open fire cooking.  She then moved to Napa to be Chef de Cuisine at the renown winery, Ashes and Diamonds.  Most recently, she was offered a position at Matter-House as Executive Sous Chef to assist their newest venture.

Accredited Restaurants

Commis Chef | Cosme - New York City 

Michelin Bib Gourmand

Tournant | Estela - New York City

One MIchelin Star

Other Culinary Experience

Chef de Cuisine | Ashes & Diamonds - Napa Valley, California 

Events Chef| De-Fined  - New York City 

Sous Chef | Major Food Group - New York City 

Commis Chef | Dell’anima  - New York City 

Butcher’s Apprentice | The Meak Hook - New York City 

Commis Chef | Cookshop  - New York City 

Commis Chef | Court Street Grocers - New York City 

Private Chef Experience

Blodgett Family | 2019

Alicia Rodriguez  | 2019

Bunger Family | 2019 

TRR Global | 2015

Educational Experience

Bachelor of Arts | Tulane University