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Emilia Juocys

Emilia Juocys is at the management helm at the Meatstress. She is a Jane of all trades and is ready to jump in when needed. She started out as a pastry student and quickly learned that charcuterie and butchery were interesting and rewarding. Emilia stresses that many of the same rules of pastry making apply to crafting phenomenal charcuterie. Butchery just satisfies her biology and osteology needs.


She has been working in the culinary field for the past 11 years. Before that her specialty was in healthcare, athletic administration and additionally she was an international athlete. Emilia is the assistant to food writer Michael Ruhlman and has assisted in researching content for books such as Salumi, Egg and Roast. She trained under and honed in her skills while working with Brian Polcyn at Five Lakes Grill, Forest Grill, and Cinco Lagos. When she lived in Chicago she worked for Virtue Cider and buzzed around the Chicago food scene.


Emilia is a graduate of Schoolcraft College’s Culinary Arts School and baking and pastry program; has a Master’s Degree in Sports Management from the University of Illinois Chicago and a Bachelor’s Degree in Anthropology from Loyola University of Chicago.


The Midwest produces great talent and Emilia has always been proud of her Detroit roots. Detroiters are hardworking people who have a lot of grit and personal strength. Her family came to Detroit after WWII. Emilia also is a first generation American.  Both of her parents are immigrants from Poland and Lithuania.


She grew up visiting family farms and spent lots of time getting her hands dirty planting and picking vegetables and fruit; scooping out eggs from under chickens. Emilia learned it’s important to know where your food comes from. It is also critical for people to know how to grow, forage, and hunt for food for it helps a person create a closer relationship to the world around and respect it more. As people get further detached from traditional cooking methods of their parents, and grandparents it is important to preserve the skills and pass them to the next generation, especially those who are not afraid to sweat, get dirty, or to have a real conversation.

Emilia currently acts as a culinary consultant and works at a local private chef company. When she is not in the kitchen or office you can find her on the ice, curling. She is also a fan of emulsions, baking cookies, cider, tacos and terrible jokes. 

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