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
Equipped with more than 14 years of experience in the culinary arts, Douglas Braselman took the helm at Emeril's Orlando at Universal's CityWalk® as chef de cuisine in April 2015.
Braselman, a New Orleans native, joined Emeril’s Orlando after spending nearly 10 years under the guidance of some of the best chefs and restaurantuers New Orleans has to offer including Chef David Slater, Chef Gregg Collier, Chef Susan Spicer, Chef James Wong and Roy Barre. These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralphs on the Park and then in 2011, at Chef Emeril Lagasse’s flagship restaurant in New Orleans’ Warehouse District.
Braselman is hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal menu and nightly specials. “We’ll regularly change the menu based on available local ingredients that are in season,” Braselman says. “I’m excited to continue Chef Emeril’s tradition of ‘New’ New Orleans cuisine featuring the great products available here in the state of Florida.”
With more than thirteen years of experience, Andy Vaughn is no stranger to the fine dining scene. Vaughn joined the Emeril’s team as a buser at Emeril’s Orlando in 2002, quickly being promoted to back then front waiter before joining the management team about two years later. Vaughn served as the restaurant’s dining room manager for several years where he also expanded his knowledge of and palate for wine. In 2008, he was promoted to sommelier of the restaurant, in charge of its award-winning wine list. Vaughn was promoted to general manager at Emeril’s Tchoup Chop in December 2013. Today Andy serves as General Manager of Emeril’s Orlando restaurant at Universal CityWalk® where he oversees all daily operations.
Originally from Annapolis, Md., Vaughn’s family moved to Eustis, Fla. while he was in high school. After graduation, Vaughn served as a Third Class Petty Officer in the U.S. Navy for four years, deploying for two tours of duty in the Middle East. After finishing his military service in 2000, Vaughn returned to Orlando, where he still lives with his wife, Sami, and their son, Wesley.