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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Nicholas Shust, Chef de Cuisine

Nicholas Shust began cooking at the age of sixteen in his hometown in northeast Pennyslvania. In 1989 he earned a bachelor’s degree in hotel/restaurant management from Florida International University in Miami. After graduation, he gained experience by working as a line cook at a few of Miami’s finest restaurants including Norman’s and Brasserie Le Coze.

Having developed a passion for the art of fine dining and cuisine, and a desire to grow in his career, Nicolas accepted a job as a line cook at Emeril Lagasse’s second restaurant, NOLA in New Orleans. With lots of hard work and determination, he quickly rose through the ranks and was promoted to Sous Chef. In 1999, he was presented with the opportunity to assist in the opening of Chef Lagasse’s fifth restaurant, Emeril’s Orlando as a Sous Chef. In 2003, he was chosen to open Emeril’s Tchoup Chop at the Royal Pacific Resort in Orlando. He served as Executive Sous Chef until his promotion to Chef de Cuisine in October 2004.

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Jeff Kundinger, General Manager

Jeff Kundinger’s reputation for refined service and hospitality was apparent since he set his first table.

As part of the opening team at Disney’s California Grill in 1995, Jeff aspired to build a diverse knowledge of wine. In 1997, he became certified as a sommelier, eventually earning an advanced sommelier certificate from the Court of Master Sommeliers. This adeptness at pairings would soon guide his journey through some of the best restaurants of the Gulf South.

In 2001, he was lured to the legendary food city of New Orleans, and assumed the position of wine director and general manager at Restaurant Cuvée. In 2006, he joined the team at Emeril’s flagship restaurant on Tchoupitoulas Street. Here he mastered the warm style of hospitality and welcoming service that is the foundation of Emeril’s.

In 2007, Jeff resettled in Orlando and assumed the role of general manager at Emeril’s Tchoup Chop, where he continues to discover quality wines; many one-of-a-kind and limited production, and introduce them to his guests. Tchoup Chop’s eclectic menu lends endless opportunities for his team to craft memorable food experiences, with the perfect wine and professional service to match.

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