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); one in Miramar Beach (Emeril's Coastal Italian), 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.
Chef de Cuisine
Philip Buccieri serves as Chef de Cuisine at NOLA Restaurant, Chef Emeril Lagasse’s lively French Quarter restaurant.
Born and raised in New York, Philip was drawn to the kitchen from a young age and was running a family-owned café in his hometown by age 16. Philip attended Johnson and Wales University where he obtained a bachelor’s degree in culinary arts with a concentration in business management. To further hone his skill, he worked in a number of restaurants offering various specialties and cuisines.
Philip is no stranger to Lagasse’s famed French Quarter eatery. In 2011, Philip moved to New Orleans to work at NOLA Restaurant. Following a three-month internship, Philip was hired as a full-time cook, then eventually took the helm as sous chef and executive sous chef before his most recent appointment.
Philip’s style of cooking is straightforward with a focus on fresh and locally sourced ingredients. As chef de cuisine, he will work closely with Chef Lagasse to continue to offer guests creative and delicious dishes.