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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Diana Davey, Chef de Cuisine

Diana Davey’s love of food can be traced back to familial experiences from her childhood in Greensburg, Pennsylvania. She recalls working alongside her grandma, crafting elaborate holiday meals that would take all day to prepare. The tradition of sharing celebratory meals with family, knowing that she had a hand in the work, made all of the effort more impressive.

After high school, Davey spent time seeking new challenges, and worked in restaurants in her home state, New Orleans, Florida and Oklahoma. She continued apprenticing in the kitchen, even as she pursued studies in graphic arts in college.

In 1997, Davey was anxious to expand her horizons and set out for one of the fastest growing food cities – Las Vegas. Within a week, she landed a job as a cook and quickly earned praise for her fast paced style, creativity and diligent work ethnic.

In 1998, Davey began her career with Emeril’s at Delmonico Steakhouse at The Venetian. In 2001, she was promoted to Executive Sous Chef at Emeril’s New Orleans Fish House at the MGM Grand, a position she held for seven years.

In November 2008, after eleven years of dedicated service at Emeril’s, Davey was chosen to oversee all aspects of the kitchen at Chef Emeril’s newest restaurant Table 10 at The Palazzo. As Chef de Cuisine, on most nights you will find her on the kitchen line; head down and in the mix, encouraging her team to push out simply great food.

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Ki Song An, General Manager

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.

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