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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Heath Cicerelli, Chef de Cuisine

Heath Cicerelli was born in Pueblo, Colorado and called the state home throughout his college career at Colorado State University in Fort Collins. His first experiences in the kitchen began at age six, when he would join his grandmother at the stove. Her excellent cooking skills, and the stories she shared about his grandfather’s love of food, would lead him to work in several restaurants during his time away at college. Heath set out on a career in the restaurant industry after graduation, despite a lack of formal culinary training.

In 2002, Heath began his professional career as a food runner at Delmonico Steakhouse at The Venetian in Las Vegas. The craft and mechanics of a fast-paced restaurant, coupled with fascination of an entirely in-house preparation, fostered an intense lure to the culinary world and confirmed his ambition to become a chef.

Heath requested a transfer to the back of the house at Delmonico Steakhouse and began training on the line, acquiring detailed knowledge as he worked his way through all of the stations. By 2004, he was promoted to Sous Chef, and soon moved to Emeril’s New Orleans Fish House at the MGM Grand. Unlimited access to the freshest fish drove him to study every facet of the industry, spending his spare time researching and refining the many different ways of cooking seafood. In December 2007, Heath’s leadership and passion for food was recognized with his promotion to Chef de Cuisine at the Fish House.

Heath credits Chef Emeril’s inspiration for mastering innovative techniques and translating flavors from many cultures into the perfect dish. He believes the perfect balance of seasoning and preparation is the key to exceeding guest’s expectations and creating a remarkable dining experience.

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Ed Tuohy, General Manager

Ed Tuohy has over twenty years of experience in the restaurant business. As a native New Orleanian, great restaurants and amazing food have always been a part of his life. After attending college at North Western State and San Francisco State, he returned to New Orleans to pursue a job in the restaurant business. He began his career at Camelia Grill, a popular New Orleans diner. After a few years, he worked his way up to the position of Assistant General Manager, but decided he wanted to hone his skills in a fine dining restaurant.

In February 1993, he joined Chef Emeril Lagasse's company and became a dining room manager at NOLA and then Emeril's. When Chef Emeril decided to open Emeril's New Orleans Fish House in 1997 at the MGM Grand in Las Vegas, Tuohy was chosen for the job of Assistant General Manager. After two years, he returned to New Orleans and was promoted to General Manager at Emeril's Delmonico. In 1999, he was chosen for the position of General Manager at Emeril's New Orleans Fish House, a position he has held for over five years.

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