EmmaLee Gough

Private Chef

About

Chef EmmaLee Gough is a Richmond-based Private Chef specializing in innovative plant-based cuisine. EmmaLee has worked as a retreat chef in various international locations, most notably at yoga retreats in Costa Rica. Her global experiences have shaped her culinary style, allowing her to infuse diverse flavors into creative plant-based recipes. At VegChef, a Scandinavian culinary school that specializes in Plant Based Cusine. EmmaLee honed her skills in nutrition science, culinary techniques, and sustainable cooking practices. She gained recognition for her innovative approach to conscious eating, which led to the establishment of her company, The Conscious Table. Through this venture, she hosts seasonal dinners that showcase her culinary expertise and commitment to mindful eating. Apart from cooking, EmmaLee enjoys welcoming food enthusiasts into her kitchen, sharing her knowledge, and exploring new flavor combinations.

Influences

EmmaLee's culinary style is deeply influenced by her international experiences and her formal education at VegChef in Sweden. She draws inspiration from global flavors, particularly those encountered during her time as a retreat chef. EmmaLee's approach to cooking is rooted in the belief that it is primarily an exercise in taste and imagination, leading her to create unexpected and exciting flavor combinations in her dishes.

Cuisines

Plant-Based

Wellness-Oriented Cuisine

Mindful Eating

Seasonal Farm-to-Table

Creative Vegan

coming to a table near you… 🌸 #theconscioustablerva
an ode to fresh baked focaccia, the crepe myrtles that bloom outside my window in July & silhouettes of the blue ridge mountains
braided vegan challah baked around layers of roasted beets & oranges rosemary -lemon zest- pistachios to garnish ✨ shabbat shalom ✨
sundays are for bagels 🥯
mandarin upside down cake topped with mandarin apricot orange blossom marmalade a fun fresh summer cake #summercakes recipe by @gazoakley
an assortment of raw vegan cakes made throughout various times and spaces 🌞 these southern summers have me daydreaming of some recipes- happy summer solstice 🌞 here’s to longer river days, lightning bugs, magnolia tree blossoms 🌸
au revoir fin garden party, peaches n cream, flora in all her forms magical start to the summer ready to be home 💗
expressing my creativity through pasta naturally dyed with foraging- beetroot, dandelion🌼 paprika & nettle raviolis stuffed with lemon balm pistachio pesto I’m thinking psychedelic pasta cooking classes in the near future-
raw vegan donuts 🍩 base layer was made with soaked dates, almond - banana flour, & a little bit of cacao powder. fun toppings of - pistachio & matcha puree cashew strawberry crème & strawberry ‘jam’ no bake, nor
manicotti deconstructed & reconstructed made with fresh pasta basil marinara cauliflower bechamel & of course - 💗
international food day 🇺🇸 I had a vision of creating a cruelty free more sustainable BBQ serving some of the classics jackfruit bbq, watermelon sorbet, and of course an all time favorite- key lime pie it was my first time making key lime pie wi
a picnic in the sun ☀️ 🧺 starring my sunflower seed cheese 🌻 #vegancheese #picnic #picnicparty
matzo ball soup for the soul 🍲 my matzo ball soup looked a little different this year-luckily Sweden seems to be obsessed with crackers & even dedicates entire aisles to them, so I had quite an assortment to choose from. Once I’d found
ode to spargle the best thing about springtime in germany. memories of visiting my aunt & uncle in 2011 & ordering this for every meal. full circle moment getting to roast my own spargle during my stay in berlin with a whipped tofu hollandai