Emeril Lagasse is the chef/proprietor of 13 restaurants, including four in New Orleans (Emeril’s, NOLA, Emeril’s Delmonico and Meril); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Fish House, Emeril’s Chop House and Burgers And More by Emeril).
As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host on the 10th season of the “Rachael Ray Show,” and in January 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the Worldwith Emeril Lagasse, an Amazon original series premiers September 2016. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015.
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 $7 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.
In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: http://www.emerils.com.
Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and houses culinary operations, a test kitchen for recipe development, and a boutique store for his signature products.
Chef de Cuisine
Anthony Scanio has a “love affair,” as he terms it, with New Orleans. A New Orleans native, Scanio has been immersed in the city's culture and cuisine. In fact, his earliest childhood memory is uniquely New Orleans: Riding down Canal Street—in a high chair—during the Elks Orleans parade on Mardi Gras day in 1973.
Scanio infuses these New Orleans experiences, coupled with his world travels and love of history, into the creole-inspired food he creates for Emeril's Delmonico restaurant in the Lower Garden District.
Scanio didn't begin his culinary career until he was in his late '20s, when he decided to shift his career path from English teacher to chef, enrolling in Delgado Community College's culinary arts program in New Orleans. He cut his chops in the industry at New Orleans restaurants Café Indo followed by Herbsaint, where he studied under James Beard award-winning chefs Donald Link and Stephen Stryjewski. He and his wife then moved to Italy, where he spent about a year studying the country's cuisine and staging in Rome.
Scanio joined the Emeril's family at Delmonico in 2005 as a line cook. Following Hurricane Katrina, he moved to Emeril's Orlando before returning to Delmonico as sous chef in 2006. He was promoted to executive sous chef in 2009. Today, he leads the kitchen at Delmonico and oversees all facets of its culinary operations, from sourcing products, to managing the restaurant's in-house dry-aging program for beef, duck and charcuterie, to working with local farmers, and crafting ambitious nightly tasting menus for guests at his kitchen table.
Scanio's vision and flavor for Delmonico is expressed through his creole heritage and fresh, clean, ingredient-based approach to cooking. He's returning to the roots of creole cooking—homey, approachable, fresh and diverse—and including ingredients and techniques that have been long forgotten to reinterpret the dishes for today's tastes, keeping in tradition with Chef Emeril's signature “new New Orleans” cuisine.
Saleem Nawaz was born and raised in Lahore, Pakistan. His studies took place in Nicosia, Cyprus where he received his Associates degree in Hotel, Restaurant and Tourism (HRT) Management from Americanos College and his Bachelors degree in HRT Management from the University of Cyprus. In January 1997, Saleem arrived in the United States for the first time and settled in the great city of New Orleans where he began his advanced HRT courses at the University of New Orleans. During this time, he began working part-time at Emeril’s Restaurant as a valet. In January 1998, Saleem was hired full-time as a reservationist. After two years, he was promoted to Reservations Manager and then Dining Room Manager. In October 2004, Saleem accepted a position as Private Event Manager at Emeril’s Delmonico, and quickly advanced to the position of Assistant General Manager. In August 2005, Saleem was promoted to General Manager. Saleem oversees all daily operations of the century old New Orleans landmark, Emeril’s Delmonico.