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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Bernard Carmouche, Chef de Cuisine

Chef Bernard Carmouche began his culinary career by default. He was a high school student looking for a job so he could fulfill the dream of buying a car. Instead he found a career that’s been more like a calling. In 1984, Carmouche applied for a job at Commander’s Palace under the direction of then executive chef Emeril Lagasse. Shortly after he began, Lagasse recognized his dedication and began to teach him how to cook. Carmouche remained at Commander’s Palace for eight years. When the Brennan’s opened Palace Café he was made sous chef and held that position for two years until he was persuaded by Chef Emeril Lagasse to become a part of the team at Emeril’s Restaurant. During Carmouche’s six year tenure at Emeril’s he rose to the position of Chef de Cuisine and served an internship under internationally acclaimed French chef Roger Verge at his Moulin de Mougin restaurant. Upon the opening of Emeril’s Orlando in 1999 he assumed the position of Chef de Cuisine. In 2003, he was promoted to Assistant Director of Culinary Operations for Emeril’s Homebase, the company’s headquarters. Now as Culinary Director, he oversees the kitchen teams and all culinary operations of the company’s two Florida restaurants including Emeril’s Orlando at Universal Studio’s CityWalk and Emeril’s Tchoup Chop at the Loews Royal Pacific Resort at Universal Orlando.

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Gabriel Orozco, General Manager

With over twenty years of experience, Gabriel Orozco is no stranger to the fine dining scene. Born in Colombia, South America, then studying in France, his career in the culinary field began at Commander's Palace in New Orleans where he was employed at the same time Chef Emeril Lagasse was the Executive Chef. In 1993, Gabriel joined Emeril's Restaurant team as a front waiter. Orozco was then promoted to a Dining Room Manager and soon after to the Private Party Manager.

In 1999, when Chef Emeril Lagasse opened his fifth restaurant, Emeril's Orlando, Gabriel relocated to Orlando and was promoted to General Manager of the restaurant. Since opening day, he has assumed the duties of overseeing all daily operations of the restaurant located in Universal Orlando's CityWalk.

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