How It All Began
Chef Emerson Frisbie trained in many of Northwestern Connecticut's most celebrated restaurants including Le Petite Sirah, The Mayflower Inn, Arethusa Al Tavolo, & Community Table. He has staged in several Michelin kitchens across the country. Chef Frisbie relocated to Palm Beach County in 2015 and began working in some of South Florida's best dining establishments. With the onset of the Covid pandemic, Frisbie decided to focus on creating degustation style menus for private clients. Clandestine Culinary was birthed from these intimate & carefully curated dinners. Chef Emerson Frisbie is also the Chef/ Partner of Ghost Kitchen Collective (a collection of 5 virtual restaurant concepts), the Executive Chef for Palm Beach Meats (specializing in Australian & Japanese Wagyu), and is the Chef Liaison for Swank Specialty Produce in Loxahatchee, FL.