Executive Chef, Emily Hedgepeth
“It’s just food.”
Born and raised in East Providence, Rhode Island to Italian and Armenian parents, Hedgepeth’s love for cooking came about from spending time in her father and grandmother’s kitchens. In 2006 when Hedgepeth enrolled in Johnson & Wales University, it came as no surprise to family and friends.
With undivided love and support from her mother throughout her culinary career, Hedgepeth studied and worked in Southeast Asia, Disney World, and many well known restaurants throughout the New England area, including the Ledgemont Country Club in beautiful Seekonk, Massachusetts where she worked throughout her college years. With guidance from her friend, mentor, and Executive Chef Paul Calice at Ledgemont Country Club, Hedgepeth’s passion and motivation pushed her to success. One week after Hedgepeth graduated, she landed a Sous Chef position working for ARAMARK in Boston. She was promoted within the company to the University of North Carolina at Chapel Hill two years later.
With nothing to lose and everything to gain, Hedgepeth received an offer she couldn’t pass up. Loving the Florida sun and Miami culture, she eagerly accepted the Executive Chef position for Sip which was still being built at the time. Right before Hedgepeth left Carolina, she had the motivational words Calice used: “It’s just food.” tattooed on the inside of her left forearm, as a daily reminder to keep it simple, take it easy, and have fun.