Born in Coconut Grove, Miami, to Cuban parents, Emily grew up learning to cook from her grandmother. After attending Johnson & Wales college of culinary arts and working in land-based restaurants for more than a decade she has spent the past seven years freelancing on superyachts – ranging from 27 metres to 84 metres – and this Caribbean season can be found on board this recently-refitted Moonen. She tells Sophia Wilson about being inspired by life on board.
I find cooking on land less rewarding; you have the same foods, same people, same places every day. There’s no thrill or challenge for me on land as there is on the deep blue.
My favourite place to provision would hands-down be old town Cannes. It’s amazing! The local farmers, cheese-makers, fishmongers etc all come out and take so much pride in showcasing the best that they can possibly offer, all in one open area.