Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, Pa. 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.” In 2014, Lagasse participated in his third consecutive season as a main guest chef in Bravo’s hit food series, “Top Chef,” and joined TNT as co-host for their cooking series, On the Menu. Most recently, “Emeril’s Florida” entered its third season in January 2015 on the Cooking Channel.
Lagasse is the best-selling author of 18 cookbooks, with his 19th, Essential Emeril, slated to release in October 2015. 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.
In 2002, Emeril 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 $5.7 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast. For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.
Chef de Cuisine
Having worked in the restaurant industry for over 20 years, Carmen has brought his culinary creativity and unique tastes to Atlanta, Philadelphia and now Emeril’s Chophouse in the Sands Casino Resort in Bethlehem, PA.
Carmen began his restaurant career, at 14 as a dishwasher working at Michael’s Pizza in Ambler, Pa. At Michael’s is where his passion for cooking grew and he quickly progressed to making pizzas and cooking on the hot line. From there did his first of 2 tours in Atlanta. Carmen worked at the Abbey & South City Kitchen, (two of Atlanta’s most awarded restaurants) for 3 years before he made his return to Philadelphia to work for Chef Georges Perrier, Francesco Martorella and Chris Scarduzio at Brasserie Perrier. During his tour of the south Carmen also worked for Master Chef Jack Shoop at the Governor’s Club in Tallahassee, Florida.
After working at Brasserie Perrier for 2 years he made his way back to Atlanta to become a sous chef at the Ritz Carlton Atlanta where after 4 years he was Chef de Cuisine of the Atlanta Grill and Executive Sous Chef of the hotel under Chef Thomas Ryan. From there he became Chef de Cuisine of another landmark restaurant in Atlanta TWO. urban licks under Chef Scott Serpes. In 2005 Carmen began his first Executive Chef position at MIX Restaurant in the Brookhaven section of Atlanta.
In 2009, Carmen returned to Philadelphia to open his neighborhood gastropub with his best friend Christopher Martino. The Wishing Well debuted in April of 2009 to good reviews. In 2011 when expecting his first child Carmen III, he made the move back to the corporate world and became corporate chef of Belvedere Restaurant Group. Working alongside Chef Tony Clark they created new and flavorful menus for their concepts Agiato, Tapestry, Main Street Market and Agiato Bread Company. In 2012 Carmen became the executive Sous Chef at Moshulu under Anthony Bonett. While there Chef Carmen and Chef Anthony created new, creative and exciting modern menus for the Moshulu. In late 2013 the opportunity arose to reopen and re-concept the Historic Blue Bell as Executive Chef with Michael Scibilia. After opening the Blue Bell to rave reviews, Carmen & Michael teamed once again to open a new concept, Red Star Craft House for the Dave Magrogan Group.
Now in late 2015, Carmen and Michael join forces once more to bring Emeril’s Chop House to the next level with 5 star service and food to match. Carmen’s years of food education in the south and his creative melding of style and flavor will raise the bar for their guests.
In his off-time, Carmen enjoys spending time with his wife Michele and his two children, son Carmen A. Cappello III (Trey) and his daughter Madelyn Elise. They reside in the Roxbourgh/Manayunk section of Philadelphia, PA.
After 15 years in the restaurant industry, Michael is thrilled to join Emeril's Chop House at Sands Bethlehem. Michael spent much of his restaurant career in New York City, where he worked for the BR Guest Group (Blue Fin, Vento, Ocean Grille), Bobby Flay (Mesa Grill), and Jean George (Matsugen). Also while living in New York, Michael received his Sommelier Certification in 2001. As his career progressed, Michael and his wife moved to Philadelphia where he joined Stephen Starr, working at Parc and Il Pittore. His latest venture was with DMG as part of the opening creative team for Red Star Craft House. Michael is originally from Red Bank, New Jersey but much of his life was spent traveling the world and living in foreign countries. Michael also has a huge background in the Performing Arts world, having performed in New York City as a proud member of AEA. Michael currently resides in Willow Grove, PA with his wife and two amazing sons, Ceol and Corwyn.