Victoria Blamey, a Chilean chef, is renowned for her innovative and distinctive cuisine. As the head chef at Blanca in New York, she has captured the attention of critics with her ability to blend global culinary influences with sophisticated techniques, earning accolades from prestigious gastronomic publications.
The Biography
Originally from Santiago, Chile, Victoria Blamey discovered her passion for cooking relatively late, leaving her art history studies to attend the International School of Culinary Studies in her hometown. However, her first encounter with cooking happened early, around the age of 7 or 8, thanks to a cookbook she bought for her mother. Although not a big eater, she loved watching her aunts cook. One day, she decided she would cook like them.
After completing her studies, Blamey moved to London, where she worked with Gordon Ramsay and then at The Vineyard at Stockcross under chef John Campbell. Here, she learned the discipline and effort required in the kitchen. Her culinary journey then took her to Australia, where she worked at Interlude in Melbourne, before moving to Spain to join Mugaritz under Andoni Luis Aduriz.
Her career took an international turn when she began working at the two-Michelin-starred The Vineyard at Stockcross. After this, she moved to Melbourne, Australia, to work as a Chef de Partie at Interlude, the first restaurant in the country to offer a tasting menu.
In 2007, Blamey advanced her culinary training with an experience at the renowned Mugaritz in San Sebastian, Spain, under Andoni Luis Aduriz. Here, she specialized in fish, showcasing her dedication and skills, which earned her a full-time job offer after her stage. This experience fueled her creative ambition, leading her to work at other prestigious restaurants such as WD-50 in New York and ABaC in Barcelona, where she focused on pastry, requiring even more technical precision.
In 2010, Blamey started working at some of the most renowned restaurants in the United States, collaborating with visionary chefs like Paul Liebrandt at Corton and Matt Lightner at Atera. She held key positions, including Chef de Cuisine at Corton and Sous Chef at Il Buco Alimentari e Vineria and Upland. In 2016, she became the Executive Chef at Chumley’s in New York, gaining critical acclaim for her ability to reinterpret tavern food with a unique and sophisticated touch. The New York Times praised her for transforming Chumley’s into a significant culinary destination.
Besides her restaurant work, Blamey has created pop-ups and collaborations with chefs and restaurants in both New York and Chile, continually evolving her culinary style. Currently, at Blanca, Blamey pursues her vision of a cuisine that combines global influences with a meticulous focus on technical details and visual presentation.
