Chef Ameia P

Bold flavors, deep roots, and food that speaks before the plate is even empty.

“Now we cooking.”

Chef Ameia P cooks for the moment when food truly lands — that instant spark in someone’s eye when they take the first bite. Whether it’s an eye roll, a deep breath, or a quiet sigh of “damn, that’s good,” those reactions are what drive her. A clean plate is always the goal, but the feeling behind it is what matters most.

Born and raised in Brooklyn, New York, specifically Crown Heights, Ameia grew up immersed in Caribbean culture — Guyanese on her mother’s side and Trinidadian on her father’s. Food was foundational, deeply personal, and learned through observation rather than recipes. One of her most cherished memories is learning how to make stew chicken from her mother — watching closely as she learned how to properly brown the chicken, layer flavors, and troubleshoot along the way. It’s a lesson she carries with her to this day.

Ameia began cooking at just eight years old and went on to attend a culinary-focused high school connected with nonprofit programs dedicated to providing inner-city students with culinary education and career opportunities. Through C-CAP (Careers through Culinary Arts Program), she began working in restaurants at age 16 and competed in culinary competitions that ultimately paid for her college education. She earned both an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Hospitality Management.

Her professional career includes working alongside some of the most respected names in the industry, including Daniel Boulud, Marcus Samuelsson, Bill Telepan, John Fraser, and Pier Sixty. While at Momofuku, Ameia created an appetizer that ran on the menu for two full seasons — a standout achievement in an already impressive career.

Chef Ameia’s cooking is driven by flavor and feeling. Foods that make her heart sing include Caribbean curries with flaky roti, a perfectly cooked medium or medium-rare steak with rich marbling and a juicy fat cap, and a deeply satisfying bowl of ramen, where broth and toppings are dialed in just right.

She has cooked for a number of notable guests, including Michelle Obama, Phylicia Rashad, Danielle Brooks, Common, and Jennifer Hudson, during her time catering at Pier Sixty.

When she’s not in the kitchen, Ameia enjoys relaxing, spending time with family, taking walks, discovering new restaurants, and continuing to experiment with new ideas — even on her days off. She also plays guitar and brings the same curiosity and creativity to everything she does.

Her favorite kitchen moments are the rush, the rhythm, and the aromas — grinding spices, simmering sauces, and the flow that happens when hands and mind work together.