Emily Clary is a native of Virginia’s Tidewater region and fondly remembers early cooking experiences with her mother as they prepared favorite Southern family recipes. She knew at a young age that cooking would be her career.

A graduate of Johnson and Wales University, Emily has worked at leading restaurants that include the Trellis Restaurant in Williamsburg, Virginia, 30 Degree Blue in Panama City Beach, Florida, and most recently, at the renowned Williamsburg Inn also in Williamsburg.

As sous chef at the River’s Inn Restaurant, Emily continues to expand her culinary knowledge under the skilled direction of executive chef Hans Schadler. Her specialties include homemade breads, pastries and desserts and her focus is on fresh seasonal ingredients that bring quality and pure good taste to the menu.

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