Emeril's New Orleans Fish House
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 2017, he entered his fifth season of Emeril’s Florida on the Cooking Channel. In September 2016, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. 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.
Born and raised in Las Vegas, NV, Tyler Anderson has been in the Emeril’s family for 14 years. He started at Delmonico Steakhouse at The Venetian Las Vegas in 2002 and worked his way up from back server to captain and then eventually assistant general manager. Being a part of the Emeril’s team from the start of his restaurant career has allowed him to grow into a successful manager for the past eight years. He joined Emeril’s New Orleans Fish House in 2016 as general manager and is dedicated to maintaining Emeril’s high standards for both food quality and exceptional customer service. In his spare time, he enjoys spending time with his wife and daughter and boating, water skiing and paddle boarding on Lake Mead.
Jean Paul Labadie
Chef de Cuisine
Born in Puerto Rico, Jean Paul Labadie grew up in a culturally diverse kitchen cooking alongside his Spanish grandparents and Italian great-grandmother learning the family secrets and striving to replicate their culinary mastery for creating delectable dishes.
After graduating high school, Jean Paul left home to attend Iowa State University to study hotel and restaurant management. In college he discovered his passion for cooking which inspired him to transfer and graduate from the Western Culinary Institute in Portland, Ore.
Shortly after graduating he returned to Iowa working for restaurateur Bob Cummings where he honed his skills. Labadie then went to work as a sous chef for the Des Moines Golf & Country club. His experiences in rural America led Jean Paul to genuinely appreciate the rich farming traditions of the Midwest and how using only the best meat and produce truly made for a better product.
Labadie then received the offer of a lifetime, to work under acclaimed chef and Food Network personality, Emerli Lagasse, as a cook for his self-titled restaurant in New Orleans, La. From there Labadie moved to Las Vegas where he was named sous chef at Lagasse’s New Orleans Fish House in the MGM Grand. Soon after he was elevated to the position of chef de cuisine and was then tapped to open Lagasse’s newest venture Table 10 in The Palazzo Resort & Casino.
After leaving Table 10, Labadie stayed in Las Vegas and headed off-Strip restaurants Marche Bacchus and Garfield’s for a few years. Wanting to get back to the busy pace of the Las Vegas Strip, Labadie took the executive chef post at Todd English P.U.B in The Shops at Crystals. Before re-joining Lagasse’s Emeril’s New Orleans Fish House, he most recently was the chef de cuisine at Chef Brian Malarkey’s Searsucker at Caesar’s Palace.
Labadie was also recently featured and won “Extreme Chef” on the Food Network and served as a judge for “Throwdown with Bobby Flay.”