Chef Emma Schmall

I have been working as a part-time private chef and caterer alongside working in professional kitchens for nearly three years. Prior to working in restaurants, I completed the Accelerated Culinary Arts Certificate program at the Culinary Institute of America at Greystone.

In addition to working in professional kitchens, I have worked as a caterer for various clients and a part-time private chef in a private home. The pressure of working in a restaurant kitchen has proven itself a catalyst for my professional growth, encouraging adaptability, innovation and expeditious problem-solving, all of which are skills that I use as a private chef. Working with some of Los Angeles’ most ingenious chefs has not only been thrilling and inspiring, but it has undoubtedly improved my own skills as a chef. My time in kitchens has allowed me to apply the fundamental knowledge I learned in culinary school and given me an opportunity to test, critique and develop recipes for my clients.

By cooking nourishing, seasonal, farmer’s market-driven meals for my clients, I have deepened my understanding and appreciation for food and those who take part in the art of cooking it. I decided to become a chef because I am truly food-obsessed, spending most of my time reading cookbooks, testing out tricky, time-consuming recipes and planning seasonal dinners for my friends. It was the desire to create more intimate, tailored dining experiences for clients that encouraged me to leave professional kitchens and direct all of my energy toward working exclusively as a private chef.

I am acutely aware of the flavor components and artistic presentation of a fine meal. I am passionate about sustainability, shopping locally and introducing others to new eating experiences. I am highly productive, motivated, creative and exceptionally organized. I cannot wait to apply my culinary skills to working as a private chef for a consistent client, and I look forward to nourishing my client through wholesome food.