Today we’d like to introduce you to Alex Emery.
Alex, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
My story starts when I was a child watching Julia Child’s with my mother after school. I remember us going to the store and buying ingredients for a recipe she demonstrated after school. My mom was a working mom and the time cooking together triggered my brain about creating what Julia Child’s was doing. Later in high school, I got a part time job as a dishwasher at the Coronado Cays Yacht Club, not know what I wanted to do. All I knew is I wanted to create, I always loved art and drew and painted as a youth. As I continued this job I remember a cook and the Chef throwing me in to do some minor vegetable prep work. From there (as I shouldn’t at the time!) left school early to go work and learn from these individuals. I saw the creativity, the hard work, the noise, the intense demeanor during service. I instantly feel in love with it. From there I worked catering odd jobs, trying to learn from Chefs with experience and get advice. I finally made that decision to attend Culinary School and get classically trained in French Cuisine. I continued to learn and make mistakes, learn from the mistakes and put goals in front of me. I then went on to learn from Brian Malarkey at Oceanaire. Worked around restaurants in San Diego, from doing pop ups and wine dinner. I later landed at the Hilton San Diego Bayfront running through the banquet program, which taught me so much learning the operation end of things from being mentored by Chef Patrick Dahms, Chef Jonathan McCann and Chef Marc Ehrler. I continued to push myself and take that leap and worked my way up to Executive Chef at La Valencia Hotel which I ran for three years. I am currently back with the Hilton Brand in Del Mar, a little bit of a home coming.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
If it’s not a smooth road it’s not worth it. I believe you are the only one that could push you. You have to want it. You have to fail and make mistakes, or you will never truly know if you are doing it 100% or not. The struggles I had along the way was self doubt, questioning my moves. I think that swerved me a bit, but I realized you have to let go of fear. Fear to make decisions and mistakes.
Please tell us about your work.
I am currently the Executive Chef at the Hilton Del Mar running all of the culinary operations. Our restaurant is the Coastal Kitchen which I am proud to be apart of the Hilton brand. I am proud of my team of dedication and the willingness to learn and improve each day. The quality of food we put out is local seafood and produce, which I am very proud of.
Do you look back particularly fondly on any memories from childhood?
Cooking with my mom watching Julia Child’s.
Contact Info:
- Instagram: chefalexemery
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