With a passion for culinary excellence and a commitment to sustainable food practices, I bring a unique blend of experiences to the private chef scene in the Hudson Valley and Catskills region. My professional culinary career began in Washington, DC, where I trained and worked at a Michelin-starred restaurant, specializing in seasonal farm to table cuisine, for a number of years.

Eager to deepen my understanding of sustainable food production, I relocated to the Northeast, where I spent time working on an organic produce farm in Vermont. This experience instilled in me an appreciation for the interconnectedness of food and the environment, which inspired the way I approach my cooking today.

Following my time in Vermont, I moved to Hudson, New York, where I currently reside. I split my time between cooking at a James Beard-nominated restaurant and running my own private chef business. Here in the Hudson Valley, I have been able to fuse my professional expertise with a dedication to locally sourced, seasonal ingredients, crafting meals that celebrate the region's natural abundance. I treasure the opportunities I have gotten that allow people to connect with their community over delicious food.

For me, cooking is...

a way to celebrate my region's natural abundance, while cultivating community and connection over a shared meal.

I learned to cook at...

many restaurants in Washington, DC and New York State, including a Michelin-starred and a James Beard-nominated restaurant.

A cooking secret...

Letting the ingredients shine. When ingredients are sourced in their prime, you only need a few techniques to enhance their natural flavor.

My menus

Seasonal Winter Menu in the Catskills

STARTER

Choose 1 dish

Roasted broccoli, crumbled roquefort, tart cherries, sesame brittle

Local steelhead trout crudo, salmoriglio, winter citrus, shaved turnip

Beet and labneh dip, raw and roasted crudités, local pita

Silky potato soup, herb oil, chicken skin “chicharrónes"

FIRST COURSE

Choose 1 dish

Crispy roasted brussels sprouts, miso agrodolce, crispy shallots

Parsnip puree, brown butter, chives

Sweet caramelized cabbage, roasted lemon

Roasted crispy potatoes, leek jam, creme fraiche

MAIN COURSE

Choose 1 dish

Pork tenderloin, pork jus, stewed apples and shallots

Duck breast, soy mandarin glaze, local greens

Lamb chops, rosemary aioli, crunchy kale

Pan seared steelhead trout, stewed garlicky chard, brown butter vinaigrette

DESSERT

Choose 1 dish

Apple crumble, spiced creme anglaise

Fudgy bittersweet chocolate tart, marscapone whip, berries

Lemon olive oil cake, mascarpone whipped cream

Lavender pot de creme, fresh strawberries

Local Menu August

STARTER

Choose 1 dish

Charred carrots, carrot top aioli, carrot top salsa verde

Seared scallops, corn puree, pickled sweet peppers

Potato and leek rosti, green goddess

Chilled pea soup, mint, tarragon, salted yogurt drizzle

FIRST COURSE

Choose 1 dish

Summer squash, brown butter, hazelnuts, feta

Grilled snap and snow peas, herby yogurt, crispy shallots

Kale, fennel, tahini caesar, sourdough croutons

Creamy polenta, roasted cherry tomatoes, sweet corn

MAIN COURSE

Choose 1 dish

Grass-fed ribeye, pistachio vinaigrette

Pan seared steelhead trout, stewed garlicky chard, brown butter vinaigrette

Crispy breaded eggplant, whipped ricotta, harissa sauce, herb salad

Organic roasted chicken, dates, lemon, jus, fried leeks

DESSERT

Choose 1 dish

Lavender creme brulee, macerated strawberries

Chocolate budino, cherries, crumbled pistachio

Eton mess; merengue, strawberry curd, vanilla bean cream

Fudgy bittersweet chocolate tart, mascarpone whip

Seasonal Late Fall Menu

STARTER

Choose 1 dish

Savory crepes, caramelized mushrooms, local cow's milk cheese, thyme

Seared scallops, brown butter, creamy corn puree

Summer squash rosti, green goddess drizzle

Green tomato gazpacho, green grapes, almonds, salted yogurt

FIRST COURSE

Choose 1 dish

Caramelized broccoli, brown butter vinaigrette, hazelnuts

Caramelized eggplant, honey harissa, dill, whipped tahini

Charred corn salad, salmoriglio, crispy shallots

Charred radicchio, tahini caesar dressing, sourdough breadcrumbs

MAIN COURSE

Choose 1 dish

Duck breast, crispy skin, mustard crema, raspberry compote

Lamb chops, rosemary aioli

Local, organic chicken breast, crispy skin, creamy leeks

Organic local pork chops, stewed apples, jus

Local, grass-fed ribeye, mint and pea pistou

DESSERT

Choose 1 dish

Apple crumble, chammomile creme anglaise

Cherry lavender clafoutis, marscapone whipped cream

Flourless bittersweet chocolate tart, rosemary crème anglaise

Lemon olive oil cake, marscapone whipped cream

Toasted milk creme brulee, macerated berries

Seasonal Summer Menu

STARTER

Choose 1 dish

Stuffed local mushrooms, walnuts, shallots, thyme

Summer squash fritters, green goddess

Fresh cantaloupe, crispy prosciutto, basil oil

August tomatoes, shallots, herbs, local blue cheese

FIRST COURSE

Choose 1 dish

Caramelized eggplant, honey harissa, dill, whipped tahini

Blistered green beans, lemon, garlic, mustard

Charred corn salad, salmoriglio, crispy shallots

Creamy leek risotto, caramelized wild mushrooms

MAIN COURSE

Choose 1 dish

Organic local pork chops, stewed peaches, jus

Whole roasted cauliflower, tahina crust, za'atar

Local steehead trout, stewed chard, brown butter vinaigrette

Seared ribeye, garlic scape chimichurri

DESSERT

Choose 1 dish

Vanilla bean merengue, marscapone whipped cream, fresh berries

White peach crumble, chamomile glaze

Spiced chocolate budino, whipped cream, macerated blackberries

Vegetarian Spring Menu

STARTER

Choose 1 dish

Charred spring carrots, spiced aioli, carrot top salsa verde

Green tomato gazpacho, green grapes, almonds, salted yogurt

Local trumpet mushrooms, brown butter, mint and pea puree

FIRST COURSE

Choose 1 dish

Shaved melon salad, local feta, crispy shallots, basil oil

Roasted crispy potatoes, spring onion jam, creme fraiche

Caramelized summer squash, brown butter vinaigrette, hazelnuts

MAIN COURSE

Choose 1 dish

Fluffy ricotta gnocchi, creamy leek pan sauce

Cauliflower steak, garlic scape chimichurri, fried capers

Charred eggplant, honey harissa, dill, whipped tahini

DESSERT

Choose 1 dish

Cherry lavender clafoutis, marscapone whipped cream

Bittersweet chocolate tart, rosemary creme anglaise

Toasted milk creme brulee, macerated berries

Seasonal Spring Menu

STARTER

Choose 1 dish

Charred carrots, spiced aioli, carrot top salsa verde

Green tomato gazpacho, green grapes, salted yogurt

Seared scallops, brown butter, mint and pea puree

FIRST COURSE

Choose 1 dish

Caramelized summer squash, brown butter vinaigrette, hazelnuts, feta

Shaved melon salad, crispy prosciutto, basil oil

Roasted crispy potatoes, spring onion jam, creme fraiche

MAIN COURSE

Choose 1 dish

Duck breast, crispy skin, mustard crema, cherry compote

Chicken milanese, whipped ricotta, charred lemon, herb salad

Pork tenderloin, pork jus, garlic scape chimichurri

DESSERT

Choose 1 dish

Cherry lavender clafoutis, marscapone whipped cream

Toasted milk creme brulee, macerated berries

Bittersweet chocolate tart, rosemary creme anglaise

Chef Emily's reviews

4.33

•

8 services

Chef Emily was punctual, professional and capable. Her food was delicious and I'd definitely hire her again!

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Chef Emily Dyke

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