Emily Egge

Chef - Culinary Engineer

I was not always an island dweller and not always a chef (professionally speaking). I was brought up in the United States, primarily in New Jersey, and earned her B.S. in Mechanical Engineering from Lafayette College. Following college, I went straight into a corporate environment and worked in management.

During this time, I spent many evenings after work dabbling in cookbooks, watching Top Chef and spending much of my income dining out. I realized that food was not just three square meals a day; it was a way of life and the thought “What am I going to eat next?" was always on my mind. I decided to follow this calling and enrolled in culinary school at the French Culinary Institute in New York City.

I am now a classically trained French Chef who has apprenticed at a number of French and New American restaurants in New York and New Jersey. In 2010 I moved to Cozumel, Mexico where I started a private chef business that has evolved into a "culinary experience business" that hosts a variety of cooking classes, food tours and other related culinary services. Engineer - Chef - Entrepreneur.

Bon appétit ! ¡Buen apetito!

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