Emil is currently the Food Curator for Holland America Line's Exploration Central (EXC) division. He runs the Port to Table program, where he is responsible for recruiting chefs worldwide to sail aboard Holland America ships to enhance cultural experiences for travelers.
Emil was selected among all Dominican chefs to create and train international chefs of Carnival Cruises in the development of a high-end Dominican menu focusing in providing a culturally rich experience for the travelers of the Fathom initiative, a cruise ship that travels to Cuba and The Dominican Republic. He also was selected to participate with other chefs to cook a Dominican Culinary Experience in a Gala Dinner of the World Travel Market London, hosted by the Dominican Embassy in the UK to launch the Dominican Gastronomic Network (GASTRO DR). More recently, he was appointed as the Dominican Chef to prepare Dominican oriented tapas in a Cocktail Gala Event of FITUR, hosted by the Federal Reserve Bank in the Dominican Republic (Banreservas), for their guests in Madrid, and again selected to travel with them to Berlin, to prepare a Dominican menu for their clients of the ITB International Fair.
He was the creator, director and editor of Gastroteca, the first Dominican magazine about gourmet gastronomy, and his articles about food transcend to international publications such as Condé Nast. He has also collaborated in books about Dominican gastronomic culture, as recipe developer, food stylist, general editor and director of projects.
He has also participated in several national food-related festivals and events, from cooking shows as a chef and speaker, cooking demos and workshops, as well as judge for university cooking competitions. Emil offers personalized cooking classes and workshops, and is also considered to be one of his country's preferred food stylists. His food styling work constantly appears in newspapers, magazines, tv advertising and ad campaigns throughout the Dominican Republic.
One of the most important gastronomy-related influential personalities in Dominican society, Emil has also been a talent for popular a tv reality show, and has been invited in numerous occasions to participate as a connoisseur in national tv programs to speak about food. Emil is a firm advocate of the Dominican gastronomic culture and folklore and promotes its development, the respect and use of local ingredients, and the rescue of lost Dominican traditional dishes.
In his "Culinary Adventures", Emil takes groups of foodies to discover the most delicious flavors of the world. Peru, Mexico, Spain and Portugal are among the favorites.
Emil is currently the Food Curator for Holland America Line's Exploration Central (EXC), on the Port to Table initiative. where he is responsible for recruiting chefs worldwide to sail aboard Holland America ships to enhance cultural experiences for travelers.