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 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the Worldwith Emeril Lagasse, an Amazon original series premiers September 2016. 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.
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.
Born in South Korea, Ki Song An arrived in the United States with his family at the age of four and settled in Las Vegas, Nevada. Growing up, Ki enjoyed traditional Korean meals with his family, each meal an amalgam of dishes and flavors, each composed from scratch by his mother and grandmother. This kinship is what sparked a deep connection with food, one that would drive his future ambitions and adventurous appetite for new dining experiences.
While studying biology at the University of Nevada, Las Vegas, Ki entered the hospitality industry as a way to earn extra money for school, starting at the Aladdin Hotel bussing tables in 1995. He quickly fell in love with the fast paced lifestyle of the restaurant business and the around-the-clock influence of Las Vegas. The following year, he moved to Caesars Palace, where he worked for three years, before hearing of Chef Emeril Lagasse’s plans to open a new restaurant in the Venetian Resort Hotel Casino.
In 1999, Ki applied and was offered the position of busser at Delmonico Steakhouse. During the training leading up to the restaurant’s opening, Ki was recognized for his talents and offered a front server position. Within six months, he was promoted to captain and began to work closely with the managers at Delmonico Steakhouse, covering management shifts when needed.
In August 2000, Ki was offered a manager position at Emeril’s New Orleans Fish House at the MGM Grand, rising to the role of assistant general manager in 2004. For the opening of his latest restaurant in Las Vegas, Chef Emeril called upon Ki to lend his style of hospitality as the General Manager of Table 10 at The Palazzo. Ki is excited to lead the new restaurant in the city that is renowned for world-class dining and service – and the place that he is proud to call home for nearly 30 years.