Our Team

Emeril Lagasse

Emeril Lagasse

Owner

Chef Emeril Lagasse is the chef/proprietor of 13 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); three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Italian Table, Emeril’s Chop House and Burgers And More by Emeril) and one in Charlotte, N.C. (e2 emeril’s eatery).

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.” He is also the host of “Fresh Food Fast” and “The Originals with Emeril” appearing on the Cooking Channel. His latest TV show, “Emeril’s Florida,” began its second season in January 2014 on the Cooking Channel. Lagasse also joined the judges’ table on “Top Chef: New Orleans”—season 11 of Bravo’s hit food series “Top Chef” and will join TNT’s new reality cooking series, “On the Menu,” as Menu Master in fall of 2014.

Lagasse is the best-selling author of 18 cookbooks, including Emeril’s New New Orleans Cooking which introduced his creative take on Creole cuisine. His latest cookbook, Cooking with Power, was released in October 2013.

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 donated more than $5.5 million to children’s causes 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.

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.

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.

Stacy Calles

Chef de Cuisine

Growing up in Tobyhanna, Pa., Stacy Calles wanted to cook for as long as she can remember. She learned the basic culinary techniques from her mother, testing out her skills on willing friends and family. As soon as she turned 15, she began working as a dishwasher, soaking up the kitchen culture and eventually learning to prep dishes with the chef.

After high school, Calles earned an associate’s degree in culinary arts from the prestigious culinary school, Johnson and Wales University. She was then recruited by the Rio All Suite Hotel and Casino in Las Vegas to help open the Voodoo Steakhouse. Calles spent three-and-a-half years working as a line cook and pastry cook at the Rio before taking a position as pastry chef for Bix’s restaurant in Las Vegas. During her tenure as pastry chef, Calles worked with some of the world’s best chef’s in her field during the World Pastry Championship.

After moving back to Pennsylvania, Calles joined Chef Emeril’s team in 2009 as a cook at Emeril’s Chop House in the Sands Bethlehem Resort, quickly being promoted to sous chef in 2010. Her focus on local, top-quality meats and produce, coupled with her sense of “passion on the plate,” helped propel Calles to be tapped as chef de cuisine in May 2012. Calles brings a creative approach to traditional steakhouse fare, finding inspiration in her Hawaiian heritage and love of Asian cuisine, as she continues Chef Emeril’s tradition of flavorful, yet approachable, fine-dining.

Jason Lonigro

Jason Lonigro

General Manager

Born and raised in New Orleans, general manager Jason Lonigro grew up in the restaurant industry watching his family run a successful hospitality business that catered to area restaurants. In 2002, he began his professional career at Emeril Lagasse’s flagship restaurant, Emeril’s as a server. Through hard work and dedication, he quickly climbed the chain of command from captain to dining room manager. In 2005, he was promoted to manager at Emeril’s Delmonico, and played an integral part in the restaurant’s reopening after Hurricane Katrina.

In June 2007, Jason moved to the Mississippi Gulf Coast to help open Emeril’s Gulf Coast Fish House. He served as general manager for two years, playing a strong role in the rebuilding efforts on the Gulf Coast. He returned to Emeril's Delmonico in 2008 and served as sommelier, until he was named to lead the opening team of Chef Emeril’s first restaurant in the Northeast - Emeril’s Chop House.