Culinary Director of Emma’s Torch

Always work efficiently and with confidence.

Working at Lacroix at the Rittenhouse Hotel in Philadelphia was an extremely educational experience. I worked with a group of cooks that pushed each other and push me to be better. It was like a culinary graduate school. Le Caprice (formerly in the Pierre Hotel) was educational in a different way. I worked with a very international group of chefs helping me to identify who I was as an American chef. And finally, working at Union Square Hospitality Group helped me become a better manager and develop my teaching style.

I knew that working in the kitchen was for me after working my first restaurant job (Bianca formerly in Bryn Mawr, Pennsylvania). It was challenging, physically, mentally, emotionally, and creatively. It was also intense because it was a small restaurant with a small staff. Even at its most stressful when it was all over, I felt like there was no place that I would rather be.

Emma's Torch is unique since it is a culinary training program. Each night's service is about education (for the students, staff, and guests) and empowerment, being comfortable in the kitchen and cooking with confidence.

Excellent communication with and trusting in the team is essential to being able to properly separate work duties and maintain a healthy work/life balance.

When hiring, I look for a positive personality and a willing attitude. The technical skills typically can be taught, but interpersonal skills are fundamental, especially as one progresses in their career.

Communication (giving information and listening) and trust (the freedom to work to their strengths) are two keys to keeping a healthy team dynamic.