Emily Hill & Logan Dorr
Executive Chef & Sous Chef
Rudi’s Executive Chef Emily Hill began her culinary career at the age of 14 and cooked throughout high school. After graduation, she attended the Culinary Institute of America in Hyde Park, New York. There she received both her Associates degree in Culinary Arts as well as her Bachelor’s degree in Hospitality and management. After college she worked for Ocean Properties Limited traveling to a number of their properties including, The Wentworth by the Sea in New Castle, NH, The Sagamore Resort in Bolton Landing, New York and Latitudes at Sunset Key, Key West, Florida. Before becoming Executive Chef here at Rudi ’s’ she worked at some of our local seacoast restaurants such as The Black Birch in Kittery, Maine, Chapel and Main in Dover, NH and The Martingale Wharf here in Portsmouth. Emily has a classic style with her own twist and creativity that allows her food to cater to most, while providing local, fresh ingredients whenever possible. Emily is very passionate about the culinary world and the hospitality industry which enables her to absolutely LOVE her work. Currently Emily is working on the Rudi’s summer menu and continuing to always strive for excellence in providing the best possible guest experience here at Rudi ’s.
Logan Dorr might be a long way from home, but finding his niche is no big task. Born in Colorado but originally from a small country town Dalton, Georgia, making adapting to change no problem. While attending The Art Institute of Atlanta International Culinary and starting as a bus boy and leaving as a Assistant Kitchen Manager at a Steakhouse for 7+. He had a applicable vision to pursue a much more intrigue and sophisticated area of work. In 2014 Logan moved to Portsmouth NH started at The Wentworth by the sea (at the time was #1 in the world) and left at the end of 2017 as a Chef de Partie. Having the Inspiration and knowledge led me to My current location in the heart of Porstmouth. Where finding his niche here is no problem.