Emily is a Houston-based, Manhattan-trained plant-forward chef. She is known for taking regular dishes and transforming them into creative yet simple eats where the vegetable is the star. At just 22, she was handpicked to compete on Fox’s Hell’s Kitchen with Gordon Ramsay and finished as a top 7 finalist.

​

Cooking means more to Emily than just creating. She discovered her love of cooking through recovering from an eating disorder. Through plant-based cooking, she understood that food is something that can be used to help others thrive holistically. After graduating from The University of Texas at Austin with a community health and wellness specialization, Emily attended The Natural Gourmet Institute NYC.

​

Emily ​has been mentored by culinary experts such as Gordon Ramsay, Amanda Cohen, Michelin Star Chef Owner of Dirt Candy and Iron Chef Canada, and Jason Dady, successful restaurateur and chef. 

​

In 2021, Emily acted as Culinary Director at Pure Grit BBQ in NYC, where she was able to get hands on experience opening a brick and mortar (yes--it is just like "The Bear"), leading a team, and creating innovative menus for the NYC community.

​

Emily now spends her time teaching culinary classes, private cheffing, and sharing her innovative recipes on social media. With a diverse background in restaurants, food media, recipe development, private cheffing, and on-air hosting, she brings a wealth of experience to every aspect of her culinary career.