A native of Santiago, Chile, Victoria Blamey was a student of history until she course-corrected into the professional kitchen. Though she came to cooking relatively late, she immediately set her sights on fine-dining, finding herself especially drawn to Michelin-lauded, tasting-menu restaurants. With that mission in mind, in 2004, Victoria spent the next several years traveling and cooking, working in some of the world’s most celebrated kitchens: Mugaritz (San Sebastian, Spain), ABaC (Barcelona, Spain), The Vineyard at Stockcross (Newbury, United Kingdom), and Interlude (Melbourne, Australia). In 2010, Victoria began a run of kitchen positions here in New York City that would eventually lead her to her current post at Gotham. Victoria was Sous Chef and then Chef de Cuisine to Chef Matt Lightner at Atera; Chef de Cuisine for Paul Liebrandt at Corton; Sous Chef and Chef de Cuisine to Chef Justin Smillie at Il Buco Alimentari e Vinieri and Upland, before eventually opening Chumley’s in 2016 as its Executive Chef. Victoria drew the attention and affirmation of critics, including Pete Wells of the New York Times, who dubbed her “a chef worth following” and awarded her a glowing 2-star review. Now as executive chef at Gotham Bar & Grill, Victoria has garnered further accolades including a 3-star review in the New York Times and an 87 out of 100 from New York Magazine. Victoria remains committed to ushering Gotham into a new era with a menu that reflects the future of fine dining, with diverse influences, thoughtful sourcing, uncompromising technique, and flavors that speak to her worldly culinary experiences.