We caught up with the brilliant and insightful Alex Emery a few weeks ago and have shared our conversation below.

Alex, looking forward to hearing all of your stories today. Can you open up about a risk you’ve taken – what it was like taking that risk, why you took the risk and how it turned out?

It all started with all of us, the whole world once the pandemic hit in 2020. At this time, I was the Executive Chef for the Hilton Del Mar and we had one of the most talented teams I formed with past friends and colleagues seeking the same ultimate goal; happiness and success. I teamed up with my collegeu and friend Adam Schink which at the time he was the Food and Beverage Director. It took us countless hours and dedication to produce quality results , from revamping the banquet program to introducing intimate tasting menus at our beautiful property. As the world felt like it was crumbling on its axis, I remember we were hosting the US Foods Food Show with multiple industry professionals attending showing off their latest products and future catalogs. As I was having multiple conversations with multiple Chef’s we were all getting our takes what is going to happen to the United States ? are we next to shut down ? Little did we know we will still be in this pandemic to this very day. As our conversations continued, my take was pretty naive at that very moment. “Chef, what do you think? are we shutting down?”. My response “If we do, I can’t imagine it being too long, our economy would crumble”. Little did I know a week later coming into work we had an Executive Committee Meeting with our Corporate Offices with the “unwritten playbook” of what actions we are going to take….which frankly no one really knew. As the week progressed it was announced we were forloughing everyone. Now this day was shocking….I was with the GM and HR handing out packages to sign stating separation of employment..no one knew what was happening… our when or where they will get their next paycheck. This was heartbreaking and absolutely changed my perspective and reality of life in general. Handing out the “sign on the dotted line” to my friends especially that followed me to multiple properties crushed me, I’ve never cried so hard that day..not even going through a breakup. As the world was collapsing on every news source …everyones stress levels were up including mine. As I worked alone, in the kitchen I knew I was next to be furloughed. Now coming into my kitchen everyday with a team of 25 to me alone was eerie, heartbreaking, eye opening and every human emotion you can possibly feel. Then, it was time. I was called into my GM’s office and the news was broke. It was my time to sign on the dotted line, now I prepared myself mentally but actually staring at this piece of paper with a copy and paste message I felt “Wow, all of these years, missed holidays, birthdays, weddings, actual normal nine to fivers are able to experience …the loyalty and love I gave not only to myself and my art, but my dedication to these companies was it all worth it?”. Now, this was all before the California extension of Unemployment Benefits for all that was furloughed. With that out of sight and out of mind, I was lost and stressed about forth coming income. Fast forward a few months of negative feelings, my mind started to be clear, free and re-motivated. I started weighting out my options; do I do the small chef meals and drop off service like everyone else ? start my own catering business ? promote it on my Social Media ? do these silly Tik Tok videos (the was a joke) Nope, I wanted to take a RISK. A real risk. I figured hey I’ve been in a “comfort zone” for a while. Time to shake it up and feel extremely uncomfortable….not by force but by choice. Feel alive, thriving and what I said in the beginning SUCCESS and HAPPINESS. So, I decided to move across the country, by car. I pretty much sent my resume to another property in Orlando Florida. Sold everything out of my apartment I loved so much. Just my clothes, cook books and tools. I did an interview via zoom and sure enough I was on the road to do a tasting and stay in the hotel. My decision was hey, life is precious, way too short and can be taken away from you. I need to make the most of everyday going forward and explore. Experience life before it’s too late or I live with any regrets….or have the “what if’s” in the back in my head. With this risk I took, I traveled all across the United States before my start date which I spent two weeks on the road…alone with my thoughts. I was able to explore and experience 15 states along the way, places I had no idea but just the images of google search. Along this journey I was able to form a great team and mend many relationships along the way. This risk really was able to find that passion and to push myself once again to feel uncomfortable, to find that voided feeling of success and happiness. To expand my creative and art, to live life and not to take it all for granted. I truly believe that is the true meaning of risk.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

Well first my name is Alex Emery and I was born and raised here in San Diego California. I first broke into the industry (Hospitality/Chef) when I was 16 years old as a dishwasher and prep cook at the Coronado Cays Yacht Club. Decided in my Senior year in High School to attend Culinary School and College. Finished Culinary School and did my internship down here, from there I was offered to stage in France and Germany which I spent 6 months learning and getting my butt kicked over seas. From there, I staged at Oceanaire and at the time celebrity Chef Brian Malarkey helmed the spot just as he was going on Season 3 of Top Chef. Fast forward Iv’e been Chef de Cuisine, Banquet Chef, Executive Sous Chef and Executive Chef from Hilton’s to luxury properties at the historical La Valencia Hotel. What sets me apart in my opinion from others is that I feel I am well rounded from executing banquets of 1500 guest to having an intimate experience of tasting menus and wine pairings, to making memorable experiences with weddings to working at the best restaurants on the West Coast. What I am most proud of professionally is being named the most beautiful dish for Hilton World Wide in 2015. Also, being named best hotel restaurant by San Diego Magazine in 2018. What I want my clients or followers to know that I am a passionate human being about my craft and art. That I strive to have every plate coming out the restaurant or event is to create a great memory they won’t; forget.

Can you share your view on NFTs? (Note: this is for education/entertainment purposes only, readers should not construe this as advice)

I love this question, as term of currency or digital wise I still can’t wrap my head around it too much LOL. I feel like it will crash as its pretty much I feel like a trade system. But take all of that out, I LOVE the creative art !!!!! I may sound crazy but it’s like the modern day Pokemon. Super cool lol.

In your view, what can society to do to best support artists, creatives and a thriving creative ecosystem?

In my opinion whether its local government or the US we need to implement more funding for the creative arts. More programs for the youth and to inspire them more then just social media. As leaders we need to continue to offer opportunities to all to pay it forward before some arts will become obsolete.

Contact Info:

• Instagram: chefalexemery
• Linkedin: Alex Emery

Image Credits
Chef Alex Emery