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, Steve 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 at NOLA Restaurant, after closing his Bay St. Louis restaurant which sustained damage from Hurricane Katrina. In June 2007, Chef Emeril called upon Chef Steve to return to the Coast and lead the kitchen at Emeril’s Gulf Coast Fish House as Chef de Cuisine.

D’Angelo holds a deep appreciation for the bounty of the Gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.

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Wendy Torrington, General Manager

Growing up in Sarasota, Florida, Wendy Torrington is a lifelong resident of the Gulf Coast and a veteran of the hospitality industry. Her first restaurant job was at The Lakehouse, where she worked through school, as both a server and prep cook.

In 1992, Wendy moved to the burgeoning Mississippi Gulf Coast to work as a fine dining server at the Biloxi Belle Casino, the third floating casino to open in Biloxi. Shortly thereafter she was promoted to buffet manager. By 1994, Wendy was lured to the new Treasure Bay Casino Resort by one of her former food & beverage mentors, to oversee the hotel’s restaurant as manager.

In 1995, she set out to continue her growth in fine dining and joined Vrazel’s Fine Foods. Her tenure at Vrazel’s spanned 12 years, first as server, and then 7 years as manager.

When Chef Emeril announced plans to open Emeril’s Gulf Coast Fish House in Fall 2006, Wendy was hired as a manager and helped prepare for the restaurant’s June 2007 grand opening. In November 2008, Wendy was promoted to general manager of Fish House, where she directs all aspects of the restaurant’s day-to-day operations.

She can be found encouraging her team to strive for excellence in food and service – paying attention to every detail and extending the warm style of hospitality that Emeril’s and Mississippi are known for.

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