With an eye for detail and a passion for the ultimate culinary experience, Chef Emily Giauque has made a name for herself in the fine dining world and has blazed the trail for thousands of new and aspiring chefs.  As former Chef and Culinary Director of one of the world’s most famous restaurant operations, Jean-Georges Management LLC, Emily has spent the last decade educating teams of hundreds on everything from concept, menu, restaurant operations, business, staff selection and culinary training for over 50 of the most sought after restaurants on the globe.  

 

Originally from the eclectic city of Asheville, North Carolina, known for its vibrant arts scene and historic architecture, Emily began cooking as early as she was able to push a chair up to the kitchen counter. After years of watching cooking shows and both replicating and creating her own dishes for her family, she had the unique opportunity to work as a cook at Bent Creek Lodge which solidified her dream to work in the restaurant industry.

 

Emily went on to visit the prestigious Johnson and Wales University in Charlotte, North Carolina, where, to her surprise, she had the honor of meeting and speaking with the dean of the university during her tour who proceeded to personally accept her admission.  There Emily had the opportunity and privilege of training under chefs Paul Malcolm, Jennifer Gallagher, Sarah Malik, Dr. Piyavn Sukalakamala and Michael Calenda, as well as the late Shane Person and late Catherine Rabb. From these inspiring chefs, she gained specialized training in nutrition, the importance of food sourcing and locality, traveling, wine and spirits and hospitality management.

 

After receiving a degree in both Culinary Arts and Food Service Management, Emily spent three years in South Beach, Miami, where she worked at Zuma, getting her reps on the hotline and gaining invaluable experience under the guidance of Chef Mike Lewis and Sous Chef Catherine Price, as well as managing a local wine bar.  Emily spent a brief period in Charleston, working at Peninsula Grill, before taking the leap and moving to NYC where she began as a line cook for Jean-Georges Vongerichten, a Michelin rated powerhouse, at abcKitchen working under chefs Dan Kluger and Karen Shu.  

 

Within just a matter of months, Emily’s meticulousness and fierce dedication led to her promotion to Sous Chef, eventually leading into a promotion as Executive Sous Chef next door at abcV. There, she had the honor of working with the esteemed vegan mastermind, Neal Harden, who opened her eyes to a whole new realm of ingredients and cooking styles. This resulted in her rise to Executive Chef of Topping Rose House in Bridgehampton, Long Island, and ultimate corporate position as a Culinary Director of the Jean-Georges restaurants worldwide.

 

During this time she oversaw and executed the production of numerous restaurants worldwide, improving organization and cleanliness, lowering food and labor costs, refining the quality of food served, recruiting and hiring staff and amplifying overall morale within staff relations. Additionally, she oversaw the openings of Jean-Georges and SkyHigh, Philadelphia,  L’Asiatique and L’Italien by Jean-Georges at La Mamounia, Morocco, La Piscine at the Maybourne Riviera, Monaco, Drusie & Darr in Nashville, Tennessee, and Marigold by Jean-Georges in Virginia.  While still recovering from the aftermath of the Covid pandemic in 2022 Emily assisted in the largest project for the Jean-Georges team to date, the incredible and acclaimed Tin Building by Jean-Georges, located in the lower Manhattan seaport with restaurants including Chinese, seafood, French, pizza & pasta as well as vegan options and a market. 

 

While with the company, Emily also had the honor of  planning and cooking for numerous large-scale events including private dinners, media events and dinners, weddings and even dinners for the James Beard Foundation.

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Much of her success is due to the close relationships she has developed with her now mentors from the Jean-Georges team, including but not exclusive to, Chef Jean-Georges Vongerichten, Daniel Del Vecchio, Greg Brainin, Tara Bryan, Neal Harden and Mark Lapico.

 

In addition to her primary job functions, Emily has committed much of her time to honing her leadership skills- reading books, taking courses and seeking the advice from mentors- in order to provide additional mentorship to her teams and resulting in being recognized for her extraordinary commitment to improving mental health and supporting the rise of female leadership within the hospitality industry.

 

Driven by her passion for travel, education, culture and integrating each with her love of food, in 2023 Emily relocated to the West Coast and launched Giauque Consulting, where she is continuously developing and adapting her expertise to the ever evolving culinary world and helps companies big and small who aspire to take their restaurants to the next level. 

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