Emily Hahn, chef at Warehouse Bar + Kitchen and Charleston’s Empanada Mamma, has been cooking in the south for ten years.  Her culinary career began under Ed Vasaio at Mamma Zu in Richmond, Virginia. Although she started as a prep cook, Hahn was running the kitchen daily within a year. After graduating from the New England Culinary Institute, she made her way to Charleston to work under Mike Lata at FIG Restaurant. Hahn’s passion for foods of different cultures and travel soon led her to Patagonia, Chile, to work at one of the top-rated fly fishing lodges in the world – Martin Pescador Lodge.  It was in Chile that her love of working side by side with farmers and her understanding of the true value of cooking seasonal, simple food grew to a new level.  Her food at Warehouse is bright, flavorful, and elevates simple ingredients in inventive ways.