Eamon Rockey is a graduate of the Culinary Institute of America (BPS ‘06). He has worked in service, management, or partnership at some of NYC’s most highly regarded restaurants including Eleven Madison Park, Atera, Aska, and Betony, and regularly speaks around the world on hospitality, management, and cocktails. He has spearheaded numerous critically acclaimed beverage programs and is renowned for his international reintroduction of clarified milk punches. In 2018, he launched Rockey’s, a natural liqueur made in Brooklyn that is used in the country’s finest bars, and makes bartending easy in the home as well.
He is also the Director of Beverage Studies at The Institute of Culinary Education, where he launched The Beverage Studies Program in early 2020. Rockey's work behind the bar has been featured in multiple books as well as The New York Times, Edible Manhattan, Eater, The New York Daily News, Cooks Science, and The New Yorker.