Bio

It was during her studies at Barnard College, Columbia University in New York City that Emily began to dream of a culinary career. While still an undergraduate, she landed an internship at Café Boulud, and decided then and there to make food her life!

In 2005, she entered the French Culinary Institute in Manhattan. At the FCI, she worked in the L’Ecole restaurant and completed a brief internship at WD-50 (Chef Wylie Dufresne).

Upon graduation from the FCI in January 2006, she joined the team at A Voce restaurant, which received 3-stars from the New York Times.

Emily currently works as a private chef and holds a position as Assistant Research Editor at Food & Wine magazine. Her work keeps her updated on new restaurants, cuisines and culinary trends. Her love of family and Italian cuisine comes through in her signature style. She enjoys preparing large family-style dinners and brunches. Fresh mint, celery and lemon zest sneak their way into most of her food, and not a dish passes her by without a drizzle of a great olive oil. Yum Yum.