Emmanuel Garba has accumulated over fifteen years of experience as both a Sous Chef and a Chef. Emmanuel combines his experience as a personal chef for private individuals and events with his experience working in large resorts to provide a one on one experience for every single customer who walks through Coconuts’ doors. Emannuel’s culinary career goes as far back to 1994 where he managed executive chefs at Planet Hollywood’s Seattle and New Orleans locations. In addition, Emmanuel was a managerial trainer for Planet Hollywood’s executive chef of foreign branches program. This position toured Emmanuel from San Antonio to Alberta training new executive chefs and unlocking his passion for mentoring.

Emmanuel works hard to understand anyone he comes across and is never too busy to ask how you are doing which is the core of his customer service.

In 1997, Emmanuel transitioned an executive chef position for Planet Hollywood in Orlando, Florida. Emmanuel moved on to become executive chef of Dan Marino’s Tavern as well as Jimmy Buffet’s Margaritaville in Orlando in 2000. From 2001 to 2003, Emmanuel served as sous chef for the prestigious Ritz Carlton in Atlanta, Georgia and went on to serve at McCormick and Schmick’s the following year. Emmanuel has also served as a sous chef for multiple large scale venues such as Left Bank, Bubba Gump’s Shrimp Company and the Olympic Club.

Anyone who has met Emmanuel will tell you how much he loves people. Emmanuel works hard to understand anyone he comes across and is never too busy to ask how you are doing which is the core of his customer service. Emmanuel’s passions revolve around his family and his excellent sense of humor. He is perhaps the most jovial person you will ever meet.