Our Team

Emeril Lagasse

Emeril Lagasse

Owner

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. 

Tony Tran

Tony Tran

General Manager

No stranger to the Lagasse family of restaurants, Table 10’s general manager Tony Tran has worked with the renowned chef for more than 15 years.

Born and raised in New Orleans, Tony obtained his Bachelor’s of Business Administration at the University of Louisiana at Monroe and began working as a busser at Emeril’s famed flagship restaurant, climbing his way up the ladder to server and eventually manager.

Fast forward five years, Tony accepted a management role at Emeril’s Delmonico and in 2008, moved to Las Vegas to open Table 10 where he has worked ever since. As general manager, Tony is responsible for all front-of-house daily operations and team management.

Tony lives with his wife and son and enjoys visiting his mother, known to the Lagasse family as “Mama,” who created the famous Miss Hay’s Stuffed Chicken Wings at NOLA Restaurant.

James Richards

James Richards

Chef de Cuisine

Chef de Cuisine James Richards is known for experimenting with nontraditional cooking methods and ingredients while still staying true to his Midwestern meat and potatoes upbringing. Born and raised in Iowa, Richards’ first memory in the kitchen was with his Greek great aunt and mother, learning to cook by touch, feel and taste, and that the most important ingredient in a dish is love.

His passion for the industry began early, supplementing his high school curriculum with culinary arts programs and being one of eight students selected to travel to France on a chef exchange scholarship. Richards got his start as a dishwasher at a hometown pizza restaurant and then helped to open a neighborhood deli. During the summer months, he worked in the corn fields, detasseling corn for farmers, growing a deep respect for the work and passion of local purveyors.

After graduating from the Iowa Culinary Institute in 2010, Richards moved to Las Vegas and worked as a line cook at Delmonico Steakhouse, before his promotion to saucier and manager in training in 2012. From 2012 to 2015, he served as sous chef at Emeril’s New Orleans Fish House, before going to Andiron Steak and Sea in Downtown Summerlin. In September 2015, Richards returned to the Lagasse family as chef de cuisine at Table 10, where his menu concentrates on fusing quality local and seasonal ingredients with modernist techniques. His energy, passion and sense of excitement come through in every dish and he continues to challenge himself as a chef, creating food with a story, heart and soul.

Today, Richards lives in Las Vegas along with fiancee Lindsey Hill, a pastry cook at Delmonico Steakhouse. The two met while in culinary school in Iowa.