Emily’s introduction to culinary world began in her teens, while working for her father’s catering business in Branford, CT. Under the tutelage of her CIA trained dad, she discovered her passion for food and the desire to create unforgettable experiences for clients, friends and family.
Upon graduating from culinary school in 2009, Emily began her career working under Chef Denise Appel at Zinc Restaurant in New Haven where she honed her skills and began thinking more creatively about food and hospitality. From there Emily became an apprentice at Saugatuck Craft Butchery in Westport so she could best learn the art of butchery, and moved forward with the company to open their flagship restaurant concept as the head chef of Craft Kitchen. From there she moved on to South Norwalk to work with Matt Storch as Chef de Cuisine at Match Restaurant, and most recently she worked as Chef de Cuisine at Jesup Hall in Westport with Bill Taibe. She has now planted roots in New Haven, where she had lived and worked for many years, with her first restaurant Tavern on State, opened June 2019. Throughout all of these experiences, Emily’s philosophy remains the same: source fresh and responsibly raised ingredients, treat them simply and with respect, season it well, and you’ll have a great meal.