emily corliss is a los angeles resident and professional chef.
most recently she served as executive chef at pizzeria mozza in newport beach, and prior to that was chef de cuisine at pizzeria mozza in los angeles and a line cook at sister restaurant osteria mozza. she spent 7 years with the Mozza restaurant group, owned by the prestigious trio of mario batali, joe bastianich and nancy silverton. from the beginning, emily worked under the masterful james beard award-winning silverton, instilling in her the value of simplicity in approach but complexity in flavor, the importance of always using quality ingredients – no exceptions - and the satisfaction of cooking real food, presented in a rustic, natural way.
emily also worked under james beard winner matt molina, who always strived for perfection, helping her to sharpen her skills in the kitchen as a young cook, and teaching her to always treat food with a delicate hand and with respect.
in addition to restaurant work, emily has worked as a personal chef, caterer, recipe developer and food stylist for television, internet and various cookbooks.
emily was raised in southern california, classically trained at le cordon bleu in pasadena, ca, and educated at the university of southern california, where she earned a degree in communications.