Emeril Lagasse is the chef/proprietor of 12 restaurants, including four in New Orleans (Emeril’s, NOLA, Emeril’s Delmonico and Meril); three in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse and Lagasse’s Stadium); one in Orlando (Emeril’s Orlando); three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Fish House, Emeril’s Chop House and Burgers And More by Emeril); and most recently, one in Miramar Beach, Florida (Emeril’s Coastal Italian).
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." Most recently, 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 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 has appeared on the Cooking Channel with five seasons of “Emeril’s Florida.” He 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 $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.
Chef de Cuisine
Douglas Braselman serves as Chef de Cuisine at Emeril’s New Orleans, Chef Emeril Lagasse’s flagship restaurant located in New Orleans’ Warehouse District.
A New Orleans native, Braselman is no stranger to Emeril’s family of restaurants. In 2011, he joined the team at Emeril’s New Orleans, later moving to become chef de cuisine at Emeril’s Orlando at Universal’s CityWalk, his most recent position and one he held since April 2015.
With more than 16 years of experience in the culinary arts, he’s worked under the guidance of some of the best chefs and restaurateurs in New Orleans, including Chef David Slater, Chef Gregg Collier, Chef James Wong and Roy Barre. These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralph’s on the Park, and eventually, Emeril’s restaurants in New Orleans and Orlando.
Braselman brings with him the flavors of his Louisiana heritage, while being hands-on in the kitchen, using only the best quality local and regional ingredients to drive his seasonal menu and daily specials.
Kevin Delaune joined Chef Emeril Lagasse's restaurant company in 1990 as a server at the flagship restaurant, Emeril's in New Orleans. He quickly rose through the ranks and has held management positions within the company in both Orlando and New Orleans since 1998. Delaune has served as Assistant General Manager at Emeril's Orlando at Universal CityWalk, and Emeril's Delmonico in New Orleans. In July 2002, he was promoted to General Manager at Emeril's Tchoup Chop, located at Universal Orlando's Royal Pacific Resort. In June 2004, Delaune was offered the opportunity to return to Emeril's in New Orleans as General Manager. He accepted the challenge and currently oversees all daily operations of the famous Warehouse District restaurant.
Growing up just outside New Orleans in Metairie, Ray Gumpert’s first exposure to the restaurant world came in the fall of 2000, when he joined Chef Emeril Lagasse’s restaurant NOLA in the French Quarter as a bus boy. The restaurant’s fast pace and lively atmosphere came as a surprise, but Ray quickly became intimately aware of what it takes to operate a first class restaurant operation.
Ray was particularly interested in the popularity and art of wine service, continually chatting with then-NOLA Sommelier John Hoff for wine knowledge and staying late to learn about wine after service hours. Ray was soon promoted to Captain, showcasing the nightly degustation and wine pairing, while honing his wine service skills.
In September 2002, Ray moved to Miami and assisted with the opening of Emeril’s Miami Beach restaurant. He soon became Assistant Sommelier at Emeril’s Miami, and developed strong connections with the wine community and top vintners, and experienced a new level of appreciation for the profession. In April 2008, Ray was promoted to Sommelier at Emeril’s Delmonico in New Orleans. In November 2008, he became the Sommelier at Emeril’s New Orleans, where he currently shares his passion for wine with the staff, guests and presides over the restaurant’s Grand Award-winning cellar of nearly 1,900 selections and 10,000 bottles. Ray holds a first-level Court of Master Sommelier’s certification.