Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef.
Chef de Cuisine
Heath Cicerelli was born in Pueblo, Colo., and called the state home throughout his college career at Colorado State University in Fort Collins. His first experiences in the kitchen began at age six, when he joined his grandmother at the stove. Her excellent cooking skills, and the stories she shared about his grandfather's love of food, led him to work in several restaurants during college. After graduation, Heath set out on a career in the restaurant industry.
He began his professional career as a food runner at Delmonico Steakhouse at The Venetian in Las Vegas in 2002. The craft and mechanics of a fast-paced restaurant, coupled with fascination of an entirely in-house preparation, fostered an intense lure to the culinary world and confirmed his ambition to become a chef. Heath requested a transfer to the back of the house at Delmonico Steakhouse and began training on the line, acquiring Emeril Lagasse's style and techniques of bold flavors as he worked his way through all of the stations in the kitchen. By 2004, Heath was promoted to Sous Chef and soon moved to Emeril's New Orleans Fish House at the MGM Grand. Unlimited access to the freshest fish drove him to study every facet of the industry, spending his spare time researching and refining the many different ways of cooking seafood. In December 2007, management recognized Heath's leadership and passion for food and promoted him to Chef de Cuisine at the Fish House.
Heath credits Chef Emeril's inspiration for mastering innovative techniques and translating flavors from many cultures into the perfect dish. He believes the perfect balance of seasoning and preparation is the key to exceeding guest's expectations and creating an unforgettable dining experience.
Sean Watson has been working with Chef Emeril Lagasse’s team since 1997 when he joined Emeril’s Delmonico to prepare for its opening the following year. A New Orleans native, Watson moved up the ranks of the restaurant from busser to runner, front waiter and captain. In late 2000, he was tapped to work at Emeril’s New Orleans Fish House inside the MGM Grand in Las Vegas as a server. Over the next four years, Watson familiarized himself with the restaurants expansive wine list, soaking up information like the intricacies of each wine’s region, producer and variety. In 2004, he was named assistant sommelier before being promoted to lead the restaurant’s wine program in 2005. Watson was named general manager in February 2012.