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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Thomas Azar, Chef de Cuisine

Born and raised in Chicago, Chef Tom Azar developed a love for cooking at an early age. When he was in junior high school, he began working in a bakery helping out after school. After graduating from high school, Azar enrolled in a two-year culinary program to hone his skills. In 1992, he moved to New Orleans to begin his fine dining culinary career at Chef Emeril Lagasse's second restaurant, NOLA in the French Quarter. His quickly learned the ropes under the supervision of Lagasse and Chef David McCelvey. With the opening of Emeril's Orlando in 1999, he was promoted to Sous Chef, and in 2002, was promoted to Executive Sous Chef under Chef de Cuisine Shannon Rowland. In 2003, he was chosen to head up the kitchen at Emeril's Miami Beach, where he presently commands the integrity and the excellence demanded of all Lagasse's restaurants.

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Sebastien Tribout, General Manager

Sebastien Tribout has spent nearly twenty years creating memorable impressions in the restaurant business. Born and raised in France, Tribout earned a Master’s degree in law at the University of Cergy Pontoise in Paris in 1997, and attended the Sciences Politiques Prep School in 1998. His career in restaurant management began as a Senior Manager at Planet Hollywood in Paris. He remained with the company for over nine years, before taking the position of Assistant General Manager at Planet Hollywood in Orlando, FL.

In May 2006, Tribout joined the team at Emeril’s Tchoup Chop at Universal Orlando’s Royal Pacific Resort as General Manager. Since 2007, Tribout shares his passion and enthusiasm for refined hospitality in South Beach, where he oversees all daily operations of Emeril’s Miami Beach inside the famed 12-story art deco St. Moritz Hotel building.

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