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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Jason Glus, Chef de Cuisine

A native of Chicago, Chef Jason Glus was destined to take command in the kitchen. He joined the Army at age 17, an experience that exposed him to a wealth of cultures and cuisines. After graduating college, Jason settled in San Francisco, where he decided to attend the California Culinary Academy and pursue a career as a chef.

Happy with life on the West coast, Jason worked throughout the Napa Valley, acting as a personal chef to local celebrities, including Carlos Santana and companies like Pixar Animation Studios. It was during his residency at one of the top restaurants in San Francisco, that he perfected the art of fine-dining French cuisine, working with Chef Traci Des Jardins at Jardiniere restaurant.

He then headed to Florida, to fulfill his dream of working with Chef Emeril Lagasse. In 2003, he joined the kitchen team at Emeril’s Orlando as a line cook. He was then promoted to Sous Chef at Emeril’s Tchoup Chop in 2005, eventually rising to Executive Sous Chef by the spring of 2007.

In January 2008, Jason was selected to lend his personality and culinary acumen to the kitchen at Emeril’s Orlando as Chef de Cuisine. Jason brings his philosophy for cooking with the seasons to guests at Emeril’s Orlando, mixing the diverse flavors discovered through his travels with the freshest ingredients that are available.

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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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