Emily has been a chef for nearly 20 years, including 10 years as the co-chef, chef-de-cuisine and now Chef/Proprietor of The Corson Building. Originally hailing from Barrington, IL, Emily arrived in Seattle in 1999, and took her first kitchen job as a prep cook under Chef Laura Dewell at the iconic Credenzia’s Oven. From there she progressed through a series of meaningful roles at various restaurants in Seattle and a few farms near and far to eventually arrive in San Francisco. During a two-year stint there, Emily served as Chef de Cuisine of Boulette's Larder in The Ferry Building. Through the tutelage of Chef Amaryll Schwertner, Emily had a period of tremendous creative growth inspired by the abundance of the bay area as well as her ever-growing collection of cookbooks. All this has enabled her to segue into the leadership and mentorship roles she has held at her home away from home, The Corson Building, since 2008.