SERVICE at Rethink Food is a dinner series presented by Chef Daniel Humm, hosted at the Rethink Food Sustainable Community Kitchen (116 W Houston St. NY). These intimate dinners will raise crucial funds to provide nutritious meals for food-insecure communities across New York City.

SERVICE at Rethink Food represents a bold new vision for the culinary world—a mission-driven collaboration designed to inspire real change, break down the barriers of what is considered "fine dining," and leverage the influence of the culinary community to combat food insecurity.

On June 24th, join us for an evening with the amazing Chef Victoria Blamey, formerly of Chumley's & Blanca. Each ticket is all-inclusive, featuring five courses and beverage pairing. We look forward to serving you.

About The Chef:
A native of Santiago, Chile, Victoria Blamey was a student of history until she course-corrected into the professional kitchen, leaving university to attend the International School of Culinary Studies in Santiago. Though she came to cooking relatively late, Blamey immediately set her sights on the rarefied air of fine-dining, and was especially drawn to Michelin-lauded, tasting-menu restaurants. With that mission in mind, in 2004, Blamey took a position at the two-Michelin-star The Vineyard at Stockcross, under Chef John Campbell, then moved to Melbourne, Australia, as Chef de Partie at Interlude, the first restaurant in the country to offer a degustation menu. In 2007, Blamey worked under Chef Andoni Luis Adruiz at Mugaritz in San Sebastian, followed by stints at Wylie Dufresne’s WD-50 in New York City, and ABaC in Barcelona. In 2010 she worked as Sous Chef to Chef Matt Lightner at Atera, then Chef de Cuisine under Paul Liebrandt at Corton in 2011. She next served as both Sous Chef and Chef de Cuisine to Chef Justin Smillie at Il Buco Alimentari e Vinieri and Upland, before opening Chumley’s in New York City as Executive Chef. She most recently served as the Executive Chef at one-Michelin-starred Blanca in Brooklyn.