Emily Hahn, executive chef of Warehouse Bar + Kitchen, has been holding her own on Bravo’s current season of “Top Chef“. Rookies of the show, which include Hahn, and veterans of the show compete in competitions each week. And per the Southern way, she shows no worries on her face as she takes on some very challenging competitions each week.
Hahn is no rookie to cooking, however. You could say her specialty is southern food as she has been cooking in the South for 11 years now. She began in Virginia where she worked under the renowned Ed Vasaio. She then made her way to Charleston and worked at FIG under Mike Lata. She got her education at the New England Culinary Institute in Vermont. She has spent some time in Chile, where worked side-by-side with farmers and developed a deep understanding of using simple food that is fresh and seasonal. She has a side business called Empanada Mamma and is, of course, now the executive chef of Warehouse.
Her cuisine at Warehouse is bright, flavorful and filled with simple ingredients that she takes to another level. She is creative and inventive, as many have seen on “Top Chef.” Young and talented, Hahn was named Rising Star Chef by Food and Wine Magazine, and Eater Charleston named her Chef of the Year. She also appeared on the Food Network’s show, “Chopped“, in 2014.
Visit the Warehouse to taste some of Hahn’s creations. We look forward to seeing how far she goes on the show and in her career. We have high hopes for this one! Go, Emily!