Victoria Blamey

Blanca

ABOUT BLANCA

Blanca is the celebrated tasting menu restaurant helmed by acclaimed chef Victoria Blamey ( just named #2 on The 100 Best Restaurants in New York City in 2024 by The New York Times). Reflective of her Chilean heritage and exceptional technique gained from decades of working in award-winning, fine dining kitchens around the world, chef Victoria’s 18-course menu is artful and experimental. Tucked behind Bushwick stalwart Roberta’s, Blanca is a minimalist, 12-seat restaurant designed for an intimate, interactive experience where eccentric creativity shines.

For over a decade, Blanca has been internationally recognized for its distinctive and unconventional dining experience. Opened in 2012 by chef-owners Carlo Mirachi and Brandon Hoy, Blanca received two Michelin stars and three stars from The New York Times. Mirachi and Hoy closed Blanca during the pandemic and reopened it in Spring 2024 with Blamey at the helm. The duo also went on to open Foul Witch, a whimsical Italian restaurant in the East Village that taps into the decade of their inspired creativity at Blanca (also honored on The 100 Best Restaurants in New York City in 2024 by The New York Times).

The Japandi-style 1000 square-foot space features a 12-seat bar intimately facing the lively, open kitchen, immersing guests in the theater of the experience. With intentionally intimate and casual service, Blanca maintains its pioneering natural wine program and music-friendly roots, with a range of genres playing nightly from the stacks of records collected by the team over the years.

Reservations can be made via RESY, and the team can be followed on Instagram @eatblanca and @victoriablamey.

ABOUT VICTORIA BLAMEY

Born and raised in Santiago, Chile, Victoria Blamey has spent years traveling, learning, and cooking in celebrated kitchens around the globe.

She’s worked at The Vineyard at Stockcross in Newbury, United Kingdom and Interlude in Melbourne, Australia, in addition to Mugaritz in Errenteria, Spain and Abac in Barcelona, Spain, where she completed seasonal stages. In 2010, Victoria arrived in New York to further her culinary career and began a long journey with some of the city’s most established chefs, including Michelin-awarded chef Matt Lightner at Atera, Paul Liebrandt at Corton, and Justin Smillie at Il Buco Alimentari e Vineria and Upland.

In 2016, she became the executive chef of Chumley’s, which received two stars from The New York Times and was highlighted as one of Esquire’s “Best New Restaurants in America 2017,”and in 2019, she joined Gotham Bar & Grill as the executive chef, where she received a three-star review from The New York Times. Through the pandemic, she completed a series of high profile residency programs at Blue Hill at Stone Barns, Mayflower Inn & Spa and Fulgurances in Brooklyn, before going on to open her first, beloved and short-lived restaurant, Mena in Tribeca, which received a glowing review from The New York Times.