Emily Swaine brings over a decade of experience from some of the most respected kitchens in New York and Europe. Most recently, she was Executive Chef at Forsythia NYC, where she led menu development and streamlined operations. Before that, she served as Chef de Partie at Blue Hill at Stone Barns and then as Sous Chef at the iconic Union Square Café.

Along with overseeing the daily operations, Emily will create the food program, drawing inspiration from all of these experiences.