Emily Elizabeth Hahn
After almost two decades in the food and beverage industry I decided to try on a pair of shrimp boots for size! I have always been inspired by learning about where the food we as chefs cook with comes from, and I have certainly always loved the ocean. It was inevitable after meeting Cindy Tarvin of Tarvin Seafood in one of my kitchens a few years ago that our paths would cross again one day on a different level. She was a female boss entrepreneur of a small family owned shrimp company pushing the best product in town. When I decided I wanted to expand my professional resume, Cindy was the first person I called. She said “its dirty work, and I am not sure you will like it.” I said perfect. I fell in love with it. I worked in the processing house for a year and then made my way onto the Miss Paula under Captain Vasa Tarvin, as greenhorn or “striker,” as they call new deck hands. I am now set to attend Sea School in March. In addition to running our social media and marketing department, I am head multitask-er, doer of many things anywhere from shoveling ice, occasional working on one of our boats, processing shrimp, and assisting in expanding the business. Like all things in life you are truly passionate about they find a way to continue to be a part of your every day life. I have been known to make a guest appearance here and there with some pretty talented other chefs, and never turn down a fun event or opportunity to cook with my heart, for friends, for loved ones, and for co-workers. Cooking will always be a part of me, and I look forward to a few small future endeavors in the kitchen. I am happy that I am able to meld a few of my favorite things, food, seafood, the ocean, and the amazing salt air into a career that is fulfilling.
In 2015, I 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, I competed on Bravo network’s Top Chef, Season 14, and placed 7th out of sixteen contestants. I was featured on The Everygirl, Charleston Magazine, The Local Palate, and Chefs Feed, among many others.
