Emily Brubaker
- Resort Executive Chef Omni La Costa
- Winner of the first season of NBC’s *Yes, Chef
Travels From
California
Emily Brubaker Speaker Biography
Since May 2024, Emily Brubaker has been leading the culinary team at Omni La Costa Resort & Spa as Executive Chef. With more than 20 years of experience in the culinary industry, she brings a powerful blend of leadership, creativity, and technical expertise to the resort’s kitchens. Her career is marked by a passion for innovation, a commitment to quality, and a deep love for creating memorable dining experiences.
Throughout her dynamic career, Emily has held a variety of roles—from Executive Sous Chef to Lead Sales Representative—demonstrating her versatility and ability to thrive in both the kitchen and the boardroom. Her diverse experience showcases a rare combination of culinary artistry and strategic business acumen.
As Corporate Taskforce Chef for the LEV Restaurant Group in Las Vegas, Emily led the development and launch of new dining concepts. She crafted standard operating procedures, designed seasonal menus, and played a key role in executing creative culinary visions. Her role as Lead of Sales and Distribution at Urban Seed Inc. further highlighted her multifaceted skill set, where she merged culinary insight with strategic sales initiatives to drive growth and cultivate impactful partnerships.
Emily’s culinary talents have also been recognized on national television. She was the **winner of the first season of NBC’s *Yes, Chef!***, hosted by culinary legends Martha Stewart and José Andrés. She also competed on Season 38 of the Food Network’s *Chopped*, where she wowed a panel of celebrity judges—including Martha Stewart—with her innovative cooking style and bold flavors.
A passionate mentor and team leader, Emily is deeply committed to cultivating talent within her kitchen. She prioritizes education, training, and personal growth—empowering her staff to reach their highest potential. As an **ambassador for The Burnt Chef Project**, a nonprofit dedicated to eradicating the stigma surrounding mental health in the hospitality industry, Emily advocates for wellness, awareness, and a healthier kitchen culture. Her leadership creates a space where support, resilience, and open dialogue are just as valued as culinary excellence.
In addition to her professional accomplishments, Emily is a dedicated mother of two. She navigates the demanding life of an Executive Chef while raising her children with the same passion, focus, and determination that fuel her culinary career. Her ability to balance family life with professional excellence is a testament to her resilience, time management, and deep sense of purpose—both in and out of the kitchen.
Emily holds a Bachelor of Arts in Psychology from the University of California, Santa Cruz, and an Associate Degree in Culinary Arts from the prestigious California School of Culinary Arts in Pasadena, where she graduated with honors and gold cords.
At Omni La Costa, Emily is ushering in a new era of culinary excellence. Her inventive approach, commitment to seasonal ingredients, and focus on guest experience promise to elevate the resort’s dining offerings and delight guests at every turn.
Women in the Industry (or any industry that is Male Dominated)
Being a woman in a male-oriented (industry) kitchen isn't just about breaking through the heat and pressure of (culinary) demands — it's about asserting your place in a space where tradition has long favored male dominance. In the culinary world, women often must work twice as hard to be taken seriously, to earn leadership roles, and to have their voices heard. But the key to overcoming these barriers lies in resilience, confidence, and building strong support networks. By mastering our craft, mentoring others, and refusing to back down from leadership opportunities, we can shift the culture from exclusion to inclusion — not by fighting the system, but by redefining it
Overcoming/Working with Mental Stigmas
Mental health stigmas have long cast a shadow over honest conversations and healing, making many feel isolated or ashamed for simply struggling. Overcoming these stigmas starts with acknowledging that mental health is just as important as physical health, and that needing support is not a weakness but a sign of strength. Whether it's anxiety, depression, or any other mental challenge, the journey toward wellness often means pushing through judgment — both from others and ourselves — and learning to advocate for our needs. By speaking openly, educating those around us, and creating safe spaces for vulnerability, we can begin to normalize the truth: everyone is fighting battles we may not see, and no one should have to fight alone. This is one of the hardest topics to address in our lives. These walls are the ones that need to be broken to understand how to build others up and make them stronger.
Self-Motivation and Reflection
Self-motivation and reflection are the driving forces behind personal growth — especially in high-pressure environments like the culinary world and in life itself. It’s easy to move through routines on autopilot, but true progress comes when we pause to ask ourselves: Why am I doing this? How can I do it better? Self-motivation is about showing up even when no one’s watching, pushing forward when things get tough, and setting goals that mean something to you. Reflection, on the other hand, is where growth is refined — it’s where we learn from mistakes, celebrate wins, and reset our direction. Together, they create a cycle of continuous improvement that doesn’t rely on outside validation, but on an inner drive to evolve — both personally and professionally
Culinary Exploration from Fast Causal to Fine Dinning
Culinary exploration is a journey that spans from the quick creativity of fast-casual kitchens to the meticulous artistry of fine dining. In a world where trends shift rapidly and diners crave both comfort and innovation, staying inventive means never settling. It’s about reimagining familiar through ingredients, respecting tradition while daring to evolve it, and understanding that inspiration can come from a street cart just as easily as a Michelin-starred plate. Whether you’re crafting a grab-and-go bowl or a sixteen-course tasting menu, true culinary creativity thrives when you stay curious, embrace risk, and cook with purpose — always asking yourself, “What story am I telling?”
Controlling the Uncontrollable
In both the kitchen and in life, chaos is inevitable. In culinary, orders get backed up, ingredients go missing, and the unexpected becomes routine — much like in our personal lives, where plans shift, people change, and challenges arise without warning. But what both environments teach us is that we don’t always get to control the situation — only our reaction to it. Just like a chef learns to adapt under pressure, adjust a recipe on the fly, or stay composed in a rush, we too can carry those same skills into our daily lives. Controlling the uncontrollable isn’t about having power over everything — it’s about having the mindset to stay steady, flexible, and creative when the heat is on, whether in the kitchen or in the everyday moments that test us.
Efficiencies, Processes, and Training
In any professional setting — especially in fast-paced environments like the kitchen — success depends not just on talent, but on the strength of your systems. Efficiencies, processes, and training are the backbone of consistency and growth. A well-trained team with clear, repeatable processes can execute under pressure, reduce waste, and maintain quality even on the busiest nights. But these systems don't happen by accident — they require time, intention, and constant refinement. Investing in training builds confidence and culture, while focusing on efficiency frees up time for creativity and innovation. Whether in the culinary world or beyond, mastering the behind-the-scenes structure is what allows the front-of-house success to shine
