We had the good fortune of connecting with Emily Oyer and we’ve shared our conversation below.

Hi Emily, we’d love to hear about how you approach risk and risk-taking

Taking risks can be tricky but it could mean the difference between happiness & sadness.

I took a huge risk by stepping out of the restaurant industry and creating my own business as a Private Chef. Best choice I’ve made in life thus far.

Alright, so let’s move onto what keeps you busy professionally?
I consider being a Chef like being an artist. You create with foods and the possibilities are endless. What sets me apart is my constant willingness to learn and grow and try new recipes. I try to never do one single style of food. I want to dip my hands in everything & learn in the most authentic way. It was not easy getting here. More errors than successes during certain times. I just make sure to keep my head as high up as I can & push through everything in the way. I’ve learned that even if you know you deserve it, you might not get it. I’ve learned that you must speak up & out if something is wrong. I’ve learned to NOT let ANYONE tell me my capabilities. I want the world to know that I am just trying to bring humans together with the power and love of food, and to know that if they dine with me, it’ll be an experience to remember.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?

If I had a friend visiting, I would first take them to a dispensary. They are my oasis in many ways & it’s the best way to kick off a trip! I live in Aspen where the seasons are super different.

In the winter, my favorite places to eat are honestly the mountain restaurants. I’d get them Mongolian BBQ from the top of Buttermilk mountain & for dinner we’d go to Cache Cache for a 6-8 course meal prepared by the DOPE crew that works there. If they didn’t want to snowboard we could go sledding and on the Alpine Coaster & whip it through the trees on Snowmass.

In the summer, we’d go to Home Team BBQ for lunch. The chef from Cache Cache co-owns it and it’s SO good. For dinner, we could go to Jing. It is an Asian fusion restaurant that has extremely fresh ingredients. The water in the summer is still pretty cold, but doing a cold plunge at The Devils Punchbowl would be a must. It’s a spot where you jump off a rock about 2 stories up & into 42 degree water. Woo!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?

When it comes to fellow chefs, Chris Lanter has to be one of the coolest and most talented chefs that I know personally. He has really helped me gain experience in this field! I can’t thank him enough.

In my personal life, My mom is my number one biggest supporter. She has been since the day I was born. Lastly, I can’t forget to mention my wife. Before her, life seemed wishy washy in what my future looked like. Now, I have never been more successful

Website: Www.Emilyoyer.com

Instagram: Chefemilyoyer

Linkedin: Emily Oyer

Image Credits
Sarah Jackson

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