An experienced young chef in her own right, Emily began her cooking career as a Commis Chef at the Horse and Groom in Mortimer, Berkshire. The restaurant spotting her potential swiftly promoted her to Sous Chef in a neighbouring restaurant owned by the same company, where she took on more responsibility and was given the opportunity to experiment further with her technical ability. Now aged 22, she works at fine dining restaurant 28-50 as Chef de Partie in London.
In 2014 she decided to embark on a culinary journey that took her from one of London’s finest restaurants to the experimental Atelier Crenns San Francisco 2 Michelin Starred Restaurant and then on to the deserts of the Middle East in one of the most luxurious resorts in the world…
