ORLANDO, FL (Thursday, February 12, 2009) – Revered Chef Emeril Lagasse has named Gregory Richie to lead the kitchen at his Polynesian-Asian restaurant Emeril’s Tchoup Chop as Chef de Cuisine. Emeril’s Tchoup Chop is located at the Loews Royal Pacific Resort at Universal Orlando and serves dinner seven nights a week, from 5:30pm-10:00pm Sunday-Thursday, and until 11:00pm Friday-Saturday.

Lagasse takes his first-ever Asian concept to a new level with the inspired creations of Chef Richie – a veteran of popular fine dining establishments in Orlando, Hawaii, Georgia and South Carolina. Most recently, he was admired for his work at Roy’s Restaurant, and was voted “Chef of the Year” by readers of Orlando Magazine in 2004.

“I created Tchoup Chop as a little escape that combines many of my favorite cuisines and spices from the Pacific islands and Southeast Asia,” says Lagasse. “Chef Greg is on the leading edge of Hawaiian-style cooking and I’m happy to have him join the Tchoup Chop family.”

Tchoup Chop’s menu draws upon the unique flavors of Polynesia – an exploration of French Polynesian, Hawaiian, Indonesian and Vietnamese cuisines, capturing the authentic spirit of each culture. Chef Emeril’s bold flavors and favorite dishes are all there, as are daily selections by Chef Richie that highlight the best local ingredients available – fresh seafood, shellfish, hand-cut meats and seasonal produce.

New tastes on the menu include Crispy Kalua Chicken Egg Rolls, Wasabi Cured Lomi-Lomi Salmon Napoleon, Lemongrass Crusted Florida Gulf Shrimp with Udon Noodles in a Panang Curry Broth and Mongolian Grilled Pork Tenderloin with Sweet Onion Orange Confit and Stir Fried Lo Mein Noodles. Many items are meant for sharing – hand rolled dumplings steamed to order, as well as sashimi, nigiri and maki sushi. Adventurous diners are invited to enjoy Chef Richie’s latest creations at Tchoup Chop’s food bar.

“Tchoup Chop is a unique place with a beautiful environment and a fun, action filled kitchen,” says Richie. “Chef Emeril is always bringing bold flavors and innovative ideas to the table. I’m looking forward to working with him to create memorable food for our guests.”

The bar features imaginative tiki drinks made with fresh squeezed juices, island style martinis and cocktails and an award winning wine list of over 125 selections. In addition, there is a menu of chilled junmai ginjo and daiginjo sakes and hot teas to complete the meal.

Designed by Rockwell Group of New York, Emeril’s Tchoup Chop is a Pacific Seas inspired paradise, with the soft colors of natural woods accented by the bright colors of tropical flowers. The dining room is surrounded by a terrarium of lush plants, waterfalls and sculpted gardens. Polished granite wraps the floor and forms a dramatic infinity pool, creating a lotus-filled water garden in the center of the space. The expo kitchen utilizes woks and a wood-burning grill, allowing guests to catch a glimpse of the action inside the kitchen. Batik fabrics and canopies, carved wood grilles, pierced metal light fixtures and cast-glass chandeliers are a few of the other features guests see as they dine.

For dinner reservations, please call 407-503-2467 or visit emerils.com. Valet parking is available at Loews Royal Pacific Resort at Universal Orlando at the discounted rate of $5.

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