Emily Wilken
CHEF
Relax while I do the cooking
An experienced chef looking for new adventures, Chef Em creates a memorable menu and prepares high quality meals in the comfort of your own yacht or home with seasonal ingredients from local farmers, butchers, and fish markets, ranging from mac and cheese to duck a l’orange.
Caters to many dietary restrictions and allergies
- vegan
- vegetarian
- dairy free
- gluten free
- keto
- and more
In accordance with food health & safety regulations
Craft meals in clients’ home kitchens
Cater private parties and events
Handle grocery shopping and ordering necessary items for use in recipes
Teach children’s cooking classes
CERTIFICATIONS
- STCW
- ENG 1
- ServSafe Level II
Hi, I’m Emily!
I’m a classically trained chef specializing in farm-to-table with over a decade of restaurant experience, including:
- 5 years fine dining, including the world-renowned Chez Panisse in Berkeley, CA
- 3 years butchery
- 2 years restaurant management leading a team of 30
My peers describe me as:
- highly professional
- strong team player
- excellent at time management and multitasking
- hardworking
- creative
Since 2017, I’ve been freelancing on land, mostly private dinners.
I’m always seeking a new adventure that will allow me to further develop my skills and fuel my culinary passion.
CERTIFICATIONS
- STCW
- ENG 1
- ServSafe Manager Level II
OTHER HIGHLIGHTS
- AAS from the Culinary Institute of America (CIA)
- Budgeting Skills to maintain food cost and labor
- Works well with team as well as independently
- Based out of Fort Lauderdale, FL
Emily is a very hard-worker who can easily solve problems on her own in an efficient manner. She can adapt when things change with a great attitude. One of her strong suits is multi-tasking.
BETH W, Chez Panisse, Berkeley, CA
MY STORY
Born and raised in Columbus, Ohio, I grew up cooking with my grandma. Inspired by her down-home style that was elevated by ingredients from her own garden led to my love for farm-to-table. My family always said I was obsessed with food, instead of cartoons I watched cooking shows. At the age of twelve I made my first souffle. Eventually I was old enough and found my first job on a local farm where I worked for four seasons. Every night I would take home fresh produce and make something new and different continuing my passion for Farm to table. At age sixteen I started working in commercial kitchens. After a decade I am still just as passionate about my work.
After a few years in the industry, I was looking for a new challenge and decided to attend the Culinary Institute of America. While in school I learned about Alice Waters and decided to go reach out for a job at her restaurant Chez Panisse. Before I knew it, I was in Berkeley, California interning and eventually hired on. It was hard work, but my palette and skills I gained were beyond valuable. While there I gained experience with oyster shucking, butchery including squab and whole lamb, even wood fired ovens and grills. This experience has made me the chef I am today.
After Chez Panisse, I spent a couple of years managing restaurants and freelancing in Columbus so I could be near family. Now I am ready for my next adventure. What better way to travel and hone my skill than on a yacht. Currently based out of Fort Lauderdale.
Planning a Dinner Party?
