Restaurants : Delmonico Steakhouse
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 »
Sean Roe, Chef de Cuisine
Sean Roe was born in Albany, New York and began working in restaurants while still in high school. With his sights set on a career in the culinary arts, he sought out the influence of great chefs – from Napa to New Orleans.
In 1992, Sean started his career at NOLA Restaurant as a cook. After expanding his culinary repertoire and mastering Lagasse’s Acadian-Creole techniques, he was promoted to Sous Chef a few months later. In 1995, Lagasse set out to open Emeril’s New Orleans Fish House in Las Vegas, and invited Sean to be part of the opening team as Executive Sous Chef. Two years later, he was promoted Chef de Cuisine of the Fish House, a post he held until 2002 when he left to open his restaurant in Chicago.
Sean’s love of creating unique experiences for his guests drew him back to Las Vegas, to continue his nine-and-a-half year tenure with Lagasse. In October 2007, Sean Roe became Chef de Cuisine at Delmonico Steakhouse, where he provides remarkable meals and enlightened hospitality that keep both locals and visitors returning time after time.
Michael Olsen, General Manager
Mike Olsen was born in Mesa, Arizona and moved to Las Vegas in 1979. He attended the University of Las Vegas 1992 to 1996, after which he was hired at Emeril’s New Orleans Fish House at the MGM Grand Hotel in Las Vegas. After just four months as a server, Olsen was promoted to dining room manager. In 1999, Olsen was promoted to assistant general manager at Emeril’s Delmonico Steak House at the Venetian Hotel in Las Vegas. In March 2003, he was named General Manger.
Restaurant Menu
Restaurant Info
- Address:
3355 Las Vegas Blvd. South
Las Vegas, NV 89109
ph: 702 414 3737
fx: 702 414 3838 - Lunch Hours: Mon-Sun, 11:30a-2:00p
- Dinner Hours: Sun-Thu, 5:00p-10:00p, Fri-Sat, 5:00p-10:30p
- Executive Chef/Proprietor:
Emeril Lagasse - Chef de Cuisine:
Sean Roe - Sommelier:
Kevin Vogt - General Manager:
Michael Olsen - Reservations: Recommended, however walk-ins are accepted
- Private Parties: Available for parties of 18-65 guests. See Special Events & Buyouts
- Attire: We recommend business casual attire. However, smart-casual attire is completely acceptable. We ask that gentlemen not wear sleeveless shirts.
- Parking: Valet parking at the Venetian Resort. See Directions & Info
- Gift Certificates: Available for purchase on-line. See emerilstore
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