Born and raised in Michigan, Emily Davis’ passion for math and science, perfectionist tendencies and sweet tooth seemed an ideal ‘recipe’ to create a career as a pastry chef. Emily began working in the hospitality industry in the front of house at age 14 and spent all her free time experimenting with baking in her home kitchen. Earning the nickname “Keebs” (short for Keebler Elf) by friends in high school, Emily received regular requests for her cookies and cakes for birthday celebrations.
Despite her early promise, it didn’t dawn on Emily to pursue pastry as a career until she was studying Environmental Architecture at Michigan State University. Deciding to pursue her passion, she changed her major to Food Science and enrolled in Schoolcraft College where she earned her Certificate in Baking & Pastry Arts. While studying, she trained under acclaimed ACF Certified Master Pastry Chef Joseph Decker and worked at a local gourmet market. After graduation, Emily was offered the role of Executive Pastry Chef at Gastronomy in Southfield Michigan, where she created the entire fine dining pastry menu. From there, Emily became the Executive Pastry Chef at the celebrated The Root Restaurant & Bar, working closely with Executive Chef James Rigato. Emily remained active in the Detroit culinary scene, participating in competition challenges and pop-up events.
In 2015, Emily was ready to escape the snow in Michigan and move closer to family in Texas, where she joined the Hai Hospitality team as a pastry cook. A few months later, Emily was named Pastry Chef of Uchi Austin, where she thrives on creating new dessert specials for the ever-changing menu. As Pastry Chef, she recently refreshed the Uchi classic dessert Jizake Creme Caramel and enjoys crafting seasonal and simple desserts with a hint of savory elements.
In her free time, Emily enjoys spending time at her family’s ranch outside of Austin and trying new local restaurants.