My early career was all about exposure to different chefs and styles. Since foregoing culinary school, my objective was to take a "semester" in each restaurant and see what was working and learn what I could from what wasn't working in some cases. Recently with Covid I took a dive head first into a restaurant that opened in the Quad Cities in September. We yielded wild success, but the past 8 months have seen me working at least 2 or more stations a day covering for staff out, racking up long weeks, and overall, learning at a slower pace than expected. I took a step away and now am taking a small break to plan and prepare for my next transition into the finest of dining scenes.

For me, cooking is...

A privilege that fulfills my endless desire to learn and grow. The knowledge never stops flowing and evolving

I learned to cook at...

Most of my styles and practices were taught throughout Chicago, under 3 different awarded chefs and 5 restaurants with vastly different cuisines.

A cooking secret...

To always have a grounding idea that food should taste good. I see chef's get very eccentric with the ingredients. I can go there, but flavor matters

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Chef Emma's reviews

5

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5 services

Emma was absolutely amazing. It was a small surprise dinner and she did such an amazing job. The food was beyond amazing and creative. We can not wait to book her again in the future.

Emma was fantastic! We needed a private chef over 4 days and it was short notice - she jumped right in and took the worry off of me for our meeting! She was an excellent communicator and kept me in the loop, but more importantly she took care of my group and provided them delicious food!