
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