1844 House is proud to announce that Chef Amy Conger has joined us as the Executive Chef of the culinary team.  She is a wonderful complement to an already talented kitchen staff. We know she will continue the tradition of serving elevated comfort food in our signature bistro style as well as creating inspiring fresh new offerings.  She also brings valuable catering experience and talent as we continue to grow the business with the addition of The Barn at 1844 House, the new catering and events venue.

With Julia Child as her hero, Chef Amy believes that the freshness and quality of ingredients are the foundations of any dish. Her culinary repertoire runs from comfort food, to classical cuisine, to molecular gastronomy – and everything in between.

She looks forward to continuing to work with local and regional farms and suppliers, continuing 1844 House’s long history of farm-to-table cuisine in St. Lawrence County.

Chef Amy feels strongly that exceeding guests’ expectations is a team effort. “My goal is to inspire my kitchen team to want my job, because it is an amazing one to have!”, Chef Amy said. “I look forward to working with Brian and Jenny and sharing our passion for food and hospitality, which is the expression of our hearts, hands, and experiences.”

As a graduate of Johnson & Wales University, Chef Amy has more than 30 years of experience in the hospitality industry. She has had a well-rounded career, having served as a sous chef, executive sous chef, and executive chef. She has worked for several private clubs, à la carte restaurants, and large corporations, such as: Sodexo, The Compass Group, and Sheraton. Chef Amy also founded and operated her own catering company in Hartford, Connecticut  before moving to the North Country to be closer to family.

Chef Amy brings an enthusiasm and a passion for food that started when she was a 13-year-old in her first home economics cooking class. According to her, understanding what makes people happy is the key ingredient to a successful recipe. Some of her favorite cooking experiences originate from working with members of her kitchen teams and hearing her guests’ menu suggestions and requests.