Amelia Ekus is an innovator, self-proclaimed hospitalitarian and lover of food. Her life’s purpose is to bring people together through excellent food and drink experiences. Originally of Hatfield, MA Amelia has been in the food industry since birth. She grew up sticking labels on envelopes for her mother’s culinary PR and literary agency, now The Ekus Group - helmed by her sister (the fork to her knife). Amelia began working at her father’s barbecue restaurant at age 14 and grew up in a home constantly hosting dinners filled with cookbook authors, chefs, and restaurateurs. Her job was always, always to set the table.

Amelia graduated from NYU, with a concentration entitled “Activism in the Food Industry” and a minor in Social Entrepreneurship. While working as a manager at rising star restaurants dell’anima and L’artusi she quickly demonstrated a vision toward philanthropic and environmentally sound practices, and created the position of Director of Community Development for the restaurant management company, Epicurean Management. After five years with Epicurean, Amelia was dying to get back on the service floor and managed at Jonathan Waxman’s West Village staple, Barbuto. Amelia was then recruited by one of her regulars to be the head of Food + Beverage for Neuehouse, a private membership community where she got to integrate her love of the arts into day to day service.

Amelia’s pursuit of the creative then brought her to Guckenheimer where she has worked with major clients in the banking and tech sector, finding ways to bring hospitality to the most forward thinking of workplaces. In her current role as Director of Innovation, Amelia is responsible for sourcing and creating innovations for the future of food, sustainability, and happiness at work.