Victoria Blamey
A visionary Chilean-born culinary talent who has redefined fine dining in New York through her fearless creativity and socially conscious approach.
Learn MorePrep Time: 15
Cook Time: 30
Servings: 4 whole Sando's
A5 Wagyu Ribeye or Strip cut into 4 cutlet shaped pieces
1 (12-16oz)
2 oz
2 Tbsp
Japanese Milk Bread
8 Slices
Japanese BBQ Sauce
1/2 cup
Breadcrumbs
1 cup
Egg
1
Flour
1 cup
Salt
1/4 Tsp
A visionary Chilean-born culinary talent who has redefined fine dining in New York through her fearless creativity and socially conscious approach.
Learn MoreSpot Prawn with Bonji Rice and Korean Laver pairs sweet, tender prawns with savory bonji-seasoned rice and crisp Korean seaweed, offering a balanced bite of oceanic depth and umami richness.
view recipea multidisciplinary chef and model whose fine-dining expertise—from Le Cordon Bleu to Eleven Madison Park—blends with artistic flair and cultural storytelling.
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