Team

Emeril Lagasse is the chef/proprietor of 8 restaurants, including three in New Orleans (Emeril’s, Meril, and Emeril’s Table at the MSY Airport); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); one in Miramar Beach, Florida (Emeril’s Coastal); and his most recent and his first restaurants at sea, Emeril’s Bistro 1396 on Carnival Cruise Line’s Mardi Gras and Emeril’s Bistro 1397 on Carnival Cruise Line’s Celebration.

As a national TV personality, he has hosted more than 2,000 shows on the Food Network and was a food correspondent for ABC's "Good Morning America." Most notably, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. The series received five daytime Emmy nominations and won Outstanding Culinary Program.  The series was also a James Beard semifinalist in the category Outstanding Personality of Host. Lagasse has appeared as a guest judge in five seasons of Bravo’s hit food series, “Top Chef,” and two seasons of “Top Chef Jr”.  He was named a co-host on three seasons of the “Rachael Ray Show.” Most recently, The Roku Channel released two original series, "Emeril Tailgates" and "Emeril Cooks."  Lagasse is the bestselling author of 19 cookbooks, the latest titled Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.

In 2002, Lagasse established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed over $18 million in grants benefitting children’s charities in New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through his Foundation.

Lagasse's restaurant company, The Emeril Group, is located in New Orleans and houses culinary operations and a test kitchen for recipe development. For more information visit emerilsrestaurants.com.

Born and raised in New Orleans, Louisiana, Chef Vernell Powe began his culinary journey in the restaurant hospitality industry at a young age. His dedication and passion led him to Emeril's renowned French Quarter restaurant, NOLA, where he started as a dishwasher. Through hard work and determination, he ascended to the role of Sous Chef at Emeril's Atlanta location.

In 2008, Chef Powe relocated to Texas with his family, where he served as the Executive Chef at Perry's Steakhouse, showcasing his leadership and innovative culinary skills. In 2023, he returned to the Emeril Group team as the Chef de Cuisine of Emeril's Coastal in Miramar Beach, Florida, bringing with him a wealth of experience and a commitment to excellence in every dish he creates.