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
Tim Doolittle has been at the forefront of seasonal American cooking for over twenty years. Known for his passion for crafting satisfying dishes that meld the best regional ingredients with local flavors, Doolittle seeks to preserve the integrity and beauty of the bounty that his farmers, fishermen and purveyors bring to his doorstep.
A native of Kansas City, Doolittle began his culinary career cooking at EBT and the James Beard Award winning The American Restaurant, and is a veteran of some of the city’s best dining spots, including City Tavern, Café Allegro, and the Stolen Grill.
In March 2007, Doolittle sharpened his knives and set out for Las Vegas and to the kitchens of Wolfgang Puck Fine Dining Group, where he worked at Postrio in The Venetian Resort Hotel Casino and as chef de cuisine of Wolfgang Puck Bar & Grill at MGM Grand Resort.
In December 2010, Doolittle was tapped to become chef de cuisine at the South Beach outpost of Emeril Lagasse’s flagship restaurant, Emeril’s Miami Beach at the Loews Miami Beach Hotel.
In 2011, Doolittle returned to Las Vegas to lead the culinary team at Emeril’s Table 10 at The Palazzo. His menu at Table 10 is guided by his signature style of “passionate cooking,” with special attention to the sourcing the very best seafood, steak and market fresh ingredients. When he’s not foraging at the local markets and discovering unique artisanal products from across the country, he can be found in the kitchen serving up great food prepared with love to Chef Emeril’s Las Vegas guests.
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.