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Food, wine & visual story telling

I’m Emely — a chef, food stylist, and storyteller based in the Caribbean.

My work lives somewhere between the kitchen, the camera, and real life. I’m drawn to food that feels honest, visual, and full of personality — whether it’s a styled shoot, a dinner experience, or something simple I’m making at home.

Lately, my work has expanded beyond the plate — into lifestyle, content, and everyday moments that inspire the way I cook and create.

If it feels natural, intentional, and a little bit personal, I’m probably behind it.

EMELY

I work across restaurants, editorial projects, and private experiences — bringing a thoughtful, visual approach to food.

My background has taken me through different kitchens and cultures, from studying culinary arts in Medellín to working in Atlanta and across diverse culinary environments.

With a foundation in both cooking and wine, including WSET studies in Atlanta and New York, my work blends intuition, styling, and experience to create moments that feel both elevated and real.

From the kitchen to the table, I care about how things look, taste, and make people feel.

Creating culinary experiences

COOK, SOMMELIER & FOOD STYLIST

Fluent in English and Spanish, with working knowledge of French and Portuguese, I move comfortably across cultures and creative environments.

This adaptability informs my work — whether I’m in a kitchen, on set, or building content for a brand.

At the core of everything I do is a focus on intention, creativity, and creating experiences that feel both personal and real.

Mecato

Mecato is my personal exploration of seafood — rooted in origin, process, and flavor.

What began as small, intimate batches has grown into a way of sharing fresh, thoughtfully prepared dishes, connecting people to the source of what they eat.

From ceviches to tartares and aguachiles, every element is handled with intention — from the fish itself to the final plate.

Mecato continues to evolve through experiences, bringing people together around food that feels honest, vibrant, and deeply connected to place.

FROM SEA TO TABLE

My work with seafood goes beyond the plate. It begins at the source — in the water, in the hands of fishermen, and in the understanding of how fish is handled from the very first moment.

Through my experience in artisanal fishing and preservation techniques, including studies in Brazil, I’ve developed a deeper connection to the full journey of seafood — from catch to conservation.

From traditional methods like curing and botarga to fresh preparations, this knowledge shapes the way I approach every dish.

It’s not just about cooking — it’s about respecting the process, preserving quality, and telling the story of where food comes from.