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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Spencer Minch, Chef de Cuisine

Spencer Minch has been influenced by the rich culture of the South since an early age. Born in Albuquerque, New Mexico and growing up in Memphis, Spencer began his career in the food world at age 15.

After graduating from Johnson & Wales in 1996, he was immediately attracted to the diverse food scene in New Orleans and set his sights on some of the city’s best kitchens. Starting at the Hyatt Regency Hotel, Spencer shared his passion for food and worked his way through popular local haunts, including Mr. B’s Bistro in the French Quarter.

In 2001, Spencer joined Emeril’s Delmonico as a line cook. He became Sous Chef in 2004 and was upped to Executive Sous Chef in 2005. In the spring of 2007, Spencer took over the reigns at one of New Orleans’ oldest and most legendary establishments, Emeril’s Delmonico Restaurant & Bar, as Chef de Cuisine. He is inspired by the same Creole traditions that Delmonico pioneered, as well as classic southern and old world cuisines, served to his guests with a distinct modern aesthetic.

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Saleem Nawaz, General Manager

Saleem Nawaz was born and raised in Lahore, Pakistan. His studies took place in Nicosia, Cyprus where he received his Associates degree in Hotel, Restaurant and Tourism (HRT) Management from Americanos College and his Bachelors degree in HRT Management from the University of Cyprus. In January 1997, Saleem arrived in the United States for the first time and settled in the great city of New Orleans where he began his advanced HRT courses at the University of New Orleans. During this time, he began working part-time at Emeril’s Restaurant as a valet. In January 1998, Saleem was hired full-time as a reservationist. After two years, he was promoted to Reservations Manager and then Dining Room Manager. In October 2004, Saleem accepted a position as Private Event Manager at Emeril’s Delmonico, and quickly advanced to the position of Assistant General Manager. In August 2005, Saleem was promoted to General Manager. Saleem oversees all daily operations of the century old New Orleans landmark, Emeril’s Delmonico.

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