Chef Emiko’s approach is primarily plant-based, with a focus on humanely raised and fished animal proteins, and a minimal amount of processed foods. Emiko is dedicated to creating well-balanced meals from local, seasonal, and organic products, and to helping others lead lives in which they can experience the healing powers of food.
After receiving her bachelor’s degree in 2009, Emiko attended the Natural Gourmet Institute - an organic, health supportive culinary school, which promotes the idea that what one eats significantly affects overall health and well-being. Using only the highest quality of ingredients and specific techniques, Emiko learned to cook with proficiency for all types of diets, allergies, intolerances, and diseases.
Upon the completion of her culinary program, Emiko had the privilege of interning with Blue Hill at Stone Barns, a working four-season farm, restaurant, and educational center in Pocantico Hills, New York. Blue Hill focuses on creating consciousness about the effect of everyday food choices. After leaving Blue Hill, Emiko worked at Rose Water, a seasonal, farm-to-table restaurant in Park Slope.
For the past six years, Emiko has been sharing her skills and knowledge with individuals interested in providing their families and themselves with wholesome, nutritious meals in their own homes.