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
Growing up in Lancaster, NY, Scott Pajak could often be found in the kitchen – cooking chicken noodle soup and sauces with his grandparents, or helping his dad tend the grill and savoring the smoky aroma of barbecue.
From his very first job as a dishwasher at a local Italian restaurant, Pajak’s career has been centered on food ever since. In 1996, he moved to Las Vegas and enrolled at the University of Nevada, Las Vegas, from which he received a bachelor’s of Culinary Arts Management in 2003. His most coveted experience while in culinary school was during a 6 month internship in Nanjing, China, where he mastered the art of wok cooking and had the privilege of preparing his first traditional Thanksgiving meal.
While at UNLV, he worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.
In 2002, Pajak entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. Over the next 9 years, he would work in nearly every position in Lagasse’s kitchen, from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table.
In May 2011, Pajak was given the opportunity to lead his own team at one of Vegas’ biggest restaurants and sports venues, when he was promoted by Emeril Lagasse to chef de cuisine of Lagasse’s Stadium. At Stadium, he draws upon his love of the grill, the art of bold seasoning and his experiences in Lagasse’s fine-dining restaurant, to craft the menu of classic American favorites.
When he’s not working to feed hungry fans at Lagasse’s Stadium, Pajak enjoys watching the game and cooking some of his favorite tailgating food for his friends and family. Hailing from Buffalo, NY, it’s usually buffalo wings or kicked-up chili with black beans and ham hock. But his go-to dish at the Stadium – grilled ribeye – still takes him back to his youth.
Jerry Rodriguez comes to us with over 10 years of hospitality experience with the Venetian Casino and Resort. He is originally from Chicago, Illinois but set a path to Las Vegas to pursue his passion for working with people. At the Venetian, Jerry spent 7 years working with Human Resources and then transitioned to In-Suite Dining management followed by the management of the hotel Butler program. He is currently a member of the young leadership program with the Venetian where he continuously hones his leadership skills. In 2012, Rodriguez was named GM of Lagasse's Stadium located in the Palazzo Casino and Resort.