Chef Emily began her culinary path in a high school culinary program that sparked her love for cooking. She went on to earn a Culinary Diploma at the Arizona Culinary Institute, where she trained in French cuisine and pastry. Over the years, she has worked in a variety of kitchens, including serving as Pastry Chef at Ghost Ranch, Sous Chef at Base Pizzeria, and Executive Chef at Mesa Lakes Lodge in Colorado.

Her cooking style is approachable and seasonal, blending comforting classics with global flavors. Emily enjoys creating meals that are both healthy and satisfying, specializing in
gluten-free, vegan, and low-fat dishes with plenty of flavor. Some of her favorite recipes include schnitzel with German potato salad, Italian beef, and Korean bulgogi with kimchi and sweet potato noodles.

Raised in the Midwest, Emily appreciates food traditions that bring people together, from Sunday morning biscuits and gravy to hearty casseroles that never go out of style. She brings that same sense of comfort into clients’ homes, offering meals that feel familiar while still adding a fresh twist. Known for her friendly, people-focused approach, Emily loves building connections with families while cooking for them.

Outside the kitchen, she volunteers at cat adoption centers, crochets, and enjoys art projects
that let her creativity shine.