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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Michael Blydenstein, Chef de Cuisine

Chef Michael Blydenstein’s appreciation of great food began early. Hailing from the Northwest, Michael was surrounded by a family of foodies – including a grandmother who was chef at a logging camp in Alaska. Having worked in the restaurants since youth, Chef Michael was destined to return to kitchen after completing college at the University of Utah. In 1997, he graduated from Western Culinary Institute in Portland, Oregon, and began his culinary career at the Four Seasons Hotel in Seattle.

In 1999, Chef Michael was determined to master the Creole food culture of Louisiana, moving to New Orleans and joining Emeril’s Delmonico as saucier. While in New Orleans, he sharpened his skills at Emeril Lagasse’s flagship restaurant, Emeril’s Restaurant, Emeril’s Delmonico and Chef John Besh’s Restaurant August. In 2009, he was selected to open Emeril’s Chop House as chef de cuisine.

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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 hospitality 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 dining room manager. In 2005, he was promoted to manager at Emeril’s Delmonico, and played an integral part in the restaurant’s reopening after Hurricane Katrina.

In June 2007, Jason moved to the Mississippi Gulf Coast to help open Emeril’s Gulf Coast Fish House. He served as general manager for two years, playing a strong role in the rebuilding efforts on the Gulf Coast. He returned to Emeril's Delmonico in 2008 and served as sommelier, until he was named to lead to opening team of Chef Emeril’s first restaurant in the Northeast - Emeril’s Chop House.

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