Emily Elizabeth Hahn
Chef, aspiring designer, writer, culinary entrepreneur, mother of Triggerfish—the chocolate lab.
Emily Hahn has been cooking in the South for eleven years. She is currently based in Charleston, South Carolina, as the Chef of Warehouse Bar + Kitchen.
Originally from Lynchburg, Virginia, her love for cooking and all things kitchen began just after high school. Her culinary career started under Ed Vasaio at Mamma Zu in Richmond, Virginia, where she worked directly under Vasaio, learning his recipes that had been written down on post-it notes. After three years helming the kitchen at Mamma Zu, Hahn moved to Vermont to attend New England Culinary Institute. Upon graduating, she made her way to Charleston to work under James Beard Award winner, Mike Lata at FIG restaurant.
Hahn’s passion for foods of different cultures and travel soon led her to Patagonia, Chile, to work at one of the top-rated fly fishing lodges in the world, Martin Pescador Lodge. It was in Chile that her passion for working side by side with farmers and her understanding of the true value of cooking seasonal, simple food grew to a new level. After returning from Chile, Hahn took a part time position at Warehouse while growing her empanada business, Empanada Mamma, and eventually took the lead in the kitchen as the Executive Chef. Her cuisine is bright, flavorful, and elevates simple ingredients in inventive ways.
In 2015, Hahn competed on Food Network’s Chopped, and was named a “Rising Star Chef” by Food & Wine Magazine and Eater Charleston’s “Chef of the Year.” In 2016, Emily competed on Bravo network’s Top Chef, Season 14, and placed 7th out of sixteen contestants. She has been featured on The Everygirl, Charleston Magazine, The Local Palate, and Chefs Feed, among many others.