Emeril Lagasse is the chef/proprietor of 12 restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and 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. 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.
Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products.
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
Equipped with more than 14 years of experience in the culinary arts, Douglas Braselman took the helm at Emeril's Orlando at Universal's CityWalk® as chef de cuisine in April 2015.
Braselman, a New Orleans native, joined Emeril’s Orlando after spending nearly 10 years under the guidance of some of the best chefs and restaurantuers New Orleans has to offer including Chef David Slater, Chef Gregg Collier, Chef Susan Spicer, Chef James Wong and Roy Barre. These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralphs on the Park and then in 2011, at Chef Emeril Lagasse’s flagship restaurant in New Orleans’ Warehouse District.
Braselman is hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal menu and nightly specials. “We’ll regularly change the menu based on available local ingredients that are in season,” Braselman says. “I’m excited to continue Chef Emeril’s tradition of ‘New’ New Orleans cuisine featuring the great products available here in the state of Florida.”
With more than thirteen years of experience, Andy Vaughn is no stranger to the fine dining scene. Vaughn joined the Emeril’s team as a buser at Emeril’s Orlando in 2002, quickly being promoted to back then front waiter before joining the management team about two years later. Vaughn served as the restaurant’s dining room manager for several years where he also expanded his knowledge of and palate for wine. In 2008, he was promoted to sommelier of the restaurant, in charge of its award-winning wine list. Vaughn was promoted to general manager at Emeril’s Tchoup Chop in December 2013. Today Andy serves as General Manager of Emeril’s Orlando restaurant at Universal CityWalk® where he oversees all daily operations.
Originally from Annapolis, Md., Vaughn’s family moved to Eustis, Fla. while he was in high school. After graduation, Vaughn served as a Third Class Petty Officer in the U.S. Navy for four years, deploying for two tours of duty in the Middle East. After finishing his military service in 2000, Vaughn returned to Orlando, where he still lives with his wife, Sami, and their son, Wesley.