In 2016, Emilie Van Dyke joined the team at Bar Agricole, stayed on for about a year, then staged around the city, eventually finding her way to Chef Val Cantú’s two-Michelin-starred Californios. She immediately connected to Cantú’s Mexican fine dining cuisine, which resonated with her Mexican upbringing and reminded her of her mother’s cooking. After working on the pastry team at Californios for two years, Van Dyke looked to expand her global culinary knowledge. She put in her notice in 2019 to stage worldwide, spending time in Thailand and at two Michelin-starred Fäviken Magasinet in Sweden.

Van Dyke’s time abroad gave her a new perspective. After returning to the United States, Van Dyke came back on as sous chef at Californios and, within the year, was promoted to chef de cuisine. At Californios, Van Dyke found her culinary voice, presenting classic Mexican dishes. She doesn’t believe in cooking by the book; Van Dyke churns out punchy, light, and dynamic dishes that speak to her Mexican roots.