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The daughter of an officer in the U.S. Army, Amy Eubanks lived in 20 countries before the age of seven. Eubanks set her heart on a cooking career at 16, long before she'd ever handled a whole fish or tasted a fresh herb; she knew that no other profession would suit her. She finished college with a liberal arts degree and immediately enrolled at ICE. After serving her externship at Laurent Tourondel's acclaimed seafood restaurant Cello, she stayed on for another two and a half years, eventually as lead cook.

Eubanks moved from there to a garde manger position at Café Boulud, before joining Tourondel again as lead cook at his popular BLT Steak. She became BLT Fish’s sous chef nine months later, and was promoted to chef de cuisine in 2006 and executive chef in 2010. As a seafood chef, Eubanks prized clean, simple flavor, and names a traditional Greek restaurant in her Astoria, Queens, neighborhood as one of her favorites. She also served as chef de cuisine at Laurent Tourondel's New York City restaurant, L'Amico. Most recently Amy relocated to Austin, Texas to work as the Global Culinary Development Coordinator for Whole Foods Market.