Talent Consultant

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).

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.

Anthony’s experience supervising a quick service establishment awoke his passion for developing others. Having recently graduated with his master's degree in psychology, Anthony has an analytical mind and an interest in organizational behavior and group dynamics. At E|H, Anthony hopes to broaden his perspective on people and culture while developing his own consulting style. Anthony holds his bachelor's in business administration and German literature from UC Riverside, and his master's in psychology from NYU.

Ideal Restaurant Experience

For me, food is about the people you are with and the people that create and serve it. From cheap street eats on the streets of Turkey to the high-class resort restaurants of Singapore, I've had almost every class of culinary service imaginable. As long as there is passion and camaraderie, I am sure to enjoy the food that is served.

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

I believe thriving must start from within. By letting people know the intention and meaning behind why they do what they do, as well as taking into account personal and professional goals, we are able to nurture individual strengths that translate to confidence and camaraderie. Thriving begins by creating an environment that fosters learning and thought, alongside the attitude of progress.