Growing up in the small town of Hattiesburg, Mississippi, Eamon Rockey had chefs for parents. Inevitably, they played a significant role in his culinary development, encouraging him to get into the kitchen at a young age. By 14, Rockey started working after school at Sakura, Hattiesburg’s only sushi restaurant.
Determined to pursue a culinary career, Rockey followed his gastronomic dreams to the Culinary Institute of America. He anticipated graduating as a cook, but a wine course sparked his interest in the service side of the industry, and his career goals shifted upon graduation. Drawn to the city’s robust fine-dining scene, Rockey moved to New York City in 2006 to gain firsthand experience. Still relatively new to the field, Rockey was hired at Gilt and began working with his first mentor, Chris Day.
Intent on continually refining his skills, Rockey joined the service team at Eleven Madison Park in 2007. During his time there, Rockey learned a tremendous amount about wine service and was quickly promoted to captain and bartender. After three years, Rockey helped open Compose in Tribeca, taking on managerial role (general management, staff training, beverage program design, etc.).
Some time later, while dining at Scandinavian pop-up Frej, Rockey was struck by Chef Fredrik Berselius’s culinary perspective. After establishing a friendship, the duo decided to pursue their vision with the opening of Aska. Rockey and Berselius traveled throughout Scandinavia , developing Aska’s concept by exploring the country’s rich culinary traditions. In addition to managing the front of the house, Rockey oversees Aska’s beverage program, which includes a wine list with Old World emphasis and a cocktail program enlisting a variety of progressive techniques and classic preparations.