Emily Helms

Emily has over 15 years of experience as a hospitality operations and HR leader. Her passion developed at a young age in her family’s restaurants, and, after an early career managing museums, she returned to her roots in hospitality and relocated to NYC. There, she joined the James Beard Award-winning restaurant group, Officina 1397 (Via Carota, Bar Pisellino & I Sodi). A student at heart, Emily now lives her passion as a human resources leader supporting those she knows best: restaurants and their people. Combining hands-on hospitality experience with leadership, organization, and problem-solving skills, Emily is a high-impact partner to her clients. Emily's bachelor's is in art history from the University of Minnesota. She is also a level 1 sommelier and a SHRM certified professional (SHRM-CP).

What is your ideal restaurant experience?

My ideal restaurant experience is one where I learn something new. I am most impressed by those who are knowledgeable and excited about the food and beverage they are serving. We often choose restaurants based on the unique cultural offering they provide, one that is outside of what we may cook for ourselves at home. Coming away from a dining experience with a new perspective on seasonality, or a new understanding of history, is so special and part of what makes restaurant staff so important.

What does "creating workplaces where people thrive" mean to you?

A workplace atmosphere that supports creativity, encourages growth, and challenges stereotypes is one where people thrive. I believe in developing workplaces that provide a supportive training and education program while still allowing employees to develop a sense of ownership over their products and presentation.