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 for large parties.
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
Why farm-to-table cuisine?
Born and raised in Columbus, Ohio, I grew up cooking with my grandma. Inspired by her down-home cooking 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 got 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 we had an assignment to learn about an influential chef. I chose Alice Waters because of her passion for Farm-to-Table. I took a shot and applied to her restaurant Chez Panisse. Before I knew it, I was interning and eventually hired on. It was hard work, but the palette and skills I gained was beyond valuable. This experience has made me the chef I am today. While there I gained experience with oyster shucking, butchery including squab and whole lamb, even wood fired ovens and grills.
After Chez 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.