TOP CENTRAL FLORIDA CHEFS TO APPEAR AT THE ORLANDO HOME SHOW

ORLANDO, Fla. (August 20, 2009) – Guests can work up an appetite as they stroll the floor at the Orlando Home Show, and the fantastic aromas wafting from the main stage area are bound to draw them in.  They will find some of the area’s top chefs whipping up specialties and serving culinary tips and tasty samples throughout the weekend on the ScottJosephOrlando.com Cooking Stage.  The home improvement extravaganza returns to the Orange County Convention Center September 18-20, 2009.

Emeril’s Tchoup Chop Chef de Cuisine Greg Richie

Gregory Richie of Emeril’s Tchoup Chop at the Loews Royal Pacific Resort, Bram Fowler of Journeys at Alaqua in Longwood, Scott Hunnel of Victoria & Albert’s at Walt Disney World Resort, Bruno Vrignon of Les Chefs de France in Epcot, John Tan of Park Plaza Gardens in Winter Park, and John Mooney of Highland Manor in Apopka are the culinary wizards hand-picked by Joseph to appear.  The former Orlando Sentinel food critic and brainchild behind Scott Joseph’s Orlando Restaurant Guide will host each demonstration with the insight, panache and wit that has made him the most trusted, reliable and comprehensive source of restaurant information in the region for more than 20 years. Read more »

Orlando Sentinel
July 12, 2009
By Heather McPherson

Kitchen excels from start to finish

Emeril’s Tchoup Chop at Universal is not new to the Central Florida dining scene, but there is new talent in the kitchen. Greg Richie has garnered a following since 2000, when he opened Roy Yamaguchi’s Roy’s on Sand Lake Road.

Roy’s menu is Hawaiian fusion, a concept partially-embraced by Tchoup Chop, which has a broader Polynesian-Asian scope. Under Richie, the kitchen excels — from start to finish — as never before. Read more »

Scott Joseph’s Orlando Restaurant Guide
June 14, 2009
By Scott Joseph

For the first time since it opened six years ago I can finally recommend Emeril’s Tchoup Chop. That’s thanks in no small part to the restaurant’s new chef, Gregory Richie, who joined on at the beginning of the year. Read more »

Orlando Business Journal
February 16, 2009

Celebrity chef Emeril Lagasse named a popular area chef to lead the kitchen at his lone Polynesian-Asian themed restaurant.

Gregory Richie was named chef de cuisine at Emeril’s Tchoup Chop, which is in the Loews Royal Pacific Resort at Universal Orlando. Read more »

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. Read more »

Open for lunch and dinner, Chef Emeril Lagasse’s new restaurant takes Asian cuisine and “kicks it up a notch” with his unique style. Tchoup Chop (pronounced chop-chop) has a gorgeous “tiki bar” decor complete with bamboo, waterfalls, sculpted gardens and giant woks in full view. The name is meant to offer a hint of New Orleans’ famous Tchoupitoulas Street, where Emeril’s parent restaurant is located.The menu focuses on the islands of the Pacific, borrowing flavors from Asia and Europe. Favorite main dishes include Kona coffee-glazed duck breast served with duck and vegetable chow mein, Kahlua slow-roasted pork and noodle saute and banana leaf-steamed fish with chile-onion salsa and a sake-soy glaze. The restaurant also features specialty drinks (try the Pago Pago, tropical mint-flavored rum with lime juice and fresh mint leaves) and a tea menu. It’s a journey for the palate.From: AOL CityGuide Orlando

ORLANDO, FL — Emeril’s Tchoup Chop (pronounced chop-chop), opened in January 2003 at Universal Orlando’s Royal Pacific Resort. The restaurant features Asian and Polynesian cuisine complemented by Chef Emeril Lagasse’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street in New Orleans, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Lagasse’s second restaurant in Orlando. Emeril’s Orlando, opened at Universal Orlando’s CityWalk in February 1999.
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Make gift giving easy for any Emeril fan, culinary artist or budding gourmet, or just for yourself. Set comes in a customized re-usable Emeril Gift Box, and topped off with a custom Emeril label.
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Available now exclusively at Emeril Lagasse’s Tchoup Chop® Restaurant in Orlando, FL. The Health Tiki mug is inspired by the Balinese hand-carved Tiki Gods found at the Tchoup Chop Tiki Bar. The mug is available exclusively at the restaurant… there is no online option here and we have no idea if Tchoup Chop has online ordering available. Complete with pierced ears and in a schweeeet emerald green glaze, Emeril’s Health Tiki Mug measures 7 1/4″ and packs a 13 oz. capacity. Sculpted by Squid.

Normally, the mug is $12 and the Mai Tai drink is $12. But at Emeril’s Tchoup Chop® Restaurant, purchased together the cost is $21. In addition to the collectible mug, the Mai Tai recipe is that of the original 1934 recipe!

An irresistible drink in a collective mug, order in person and enjoy the atmosphere of the gorgeous Polynesian styled ambience. Also, don’t forget Tchoup Chop’s delicious appetizers to complement such a original drink.

Can’t make it to Orlando just yet? Order the Tchoup Chop Health Tiki Mug via phone by calling 407.503.2467.

Emeril Lagasse combines exotic South Seas flavors with a touch of jazz in this luxurious resort restaurant.

The Scene
Lagasse’s second Orlando outpost is hidden in the depths of family-friendly Royal Pacific resort and made up like a lush cavern. A very long, gurgling lily pond surrounded by low booths runs through the center. Subdued strains of Dixie jazz are juxtaposed with the nouveau tiki decor to create an unmistakable atmosphere.

The Food
The kitchen tweaks a number of Pacific Rim standards (crispy whole fish, pork variations), adding enough sides to turn most dishes into platters. Starters such as Polynesian crab cakes with ginger-scallion and papaya salsa appetizers deftly blend mildly sweet seafood and spiced fruit. The wok produces at least two successes–snapper with Asian pesto and Gulf shrimp and smoked ham-vegetable-noodle combo. The famous banana-cream pie slice is rich, piled high with fruit and large enough for two people.