OUR TEAM

Some of the important players who make the service and food what is . . .

Emeril Lagasse, Executive Chef/Proprietor

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.

Read complete biography in the Emerilology Section »

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Steve D'Angelo, Chef de Cuisine

Born in New Orleans, D’Angelo was seasoned from an early age – from the Sunday dinners at his “Maw Maw’s” to his first jobs in local New Orleans restaurants – knowing he was destined to connect with people through food and make it his lifelong passion.

D’Angelo is intimately connected with Gulf Coast area and knows the appeal of its abundant seafood. He and his wife Rebecca served as proprietors of the Bay St. Louis hot-spot Bay City Grill for over six years. Before taking over Bay City Grill in 2001, D’Angelo trained under Emeril Lagasse in 1996 at his flagship restaurant, Emeril’s Restaurant, NOLA in the French Quarter and in Las Vegas, where he helped open Delmonico Steakhouse in 1999. D’Angelo returned to the Emeril’s family in November 2006, after closing his Bay St. Louis restaurant, which sustained damage from Hurricane Katrina.

D’Angelo holds a deep appreciation for the bounty of the Gulf waters, preferring to source fish and seafood straight from the docks, paired the freshest local produce, as well as exotic ingredients flown in especially for the restaurant.

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Jason Lonigro, General Manager

Born and raised in New Orleans, General Manager Jason Lonigro grew up in the restaurant industry watching his family run a successful dishwashing business that catered to area restaurants. In 2002, he began his professional career at Emeril Lagasse’s flagship restaurant, Emeril’s as a server. Through hard work and dedication, he quickly climbed the chain of command from captain to manager. In 2005, he was promoted to dining room manager at Emeril’s Delmonico, and played an integral part in the restaurant’s reopening after Hurricane Katrina. He is enthusiastic to be a part of the Gulfport community and the rebuilding efforts on the Gulf Coast.

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