ORLANDO (June 19, 2015) – Three members of the Emeril’s family received internal promotions; Andy Vaughn – General Manager of Emeril’s Orlando, Douglas Braselman – Chef de Cuisine at Emeril’s Orlando, and Eddie Raguso – General Manager of Emeril’s Tchoup Chop.
With more than thirteen years of experience, Andy Vaughn is no stranger to the fine dining scene. Vaughn joined the Emeril’s team as a busser at Emeril’s Orlando in 2002, quickly being promoted to back server then front server before joining the management team about two years later. Vaughn served as the restaurant’s dining room manager for several years where he also expanded his knowledge of and palate for wine. In 2008, he was promoted to sommelier of the restaurant, in charge of its award-winning wine list. Vaughn was promoted to general manager at Emeril’s Tchoup Chop in 2013.
Douglas Braselman, a New Orleans native, joined Emeril’s Orlando after spending nearly 10 years under the guidance of some of the best chefs and restaurantuers New Orleans has to offer including Chef David Slater, Chef Gregg Collier, Chef Susan Spicer, Chef James Wong and Roy Barre. These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralphs on the Park and then in 2011, at Chef Emeril Lagasse’s flagship restaurant in New Orleans’ Warehouse District. Braselman is hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal menu and nightly specials.
A seasoned veteran of Emeril Lagasse’s two Orlando restaurants with experience in all facets of front of the house operations, Eddie Raguso began his Emeril’s career in 2000 as a busser and was later promoted to server. Nearly three years later, Eddie accepted a management role at Emeril’s Atlanta. In 2004, Raguso re-joined the Orlando team as a floor manager at Emeril’s Tchoup Chop and soon after, was promoted to a manager at Emeril’s Orlando.
“Whenever we have the opportunity, the Emeril’s organization always looks to promote talented individuals within the family, already familiar with the Emeril’s culture,” said Eric Linquest, president of Emeril’s Homebase.
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About Emeril’s Tchoup Chop
Emeril’s Tchoup Chop (pronounced “chop-chop”), located at 6300 Hollywood Way at the Loews Royal Pacific Resort at Universal Orlando Resort, opened in 2002 as chef Emeril Lagasse’s second restaurant in Orlando. The name “Tchoup Chop” is a play on New Orleans’ famous Tchoupitoulas Street, where Emeril’s Restaurant is located, and the bold culinary term “chop.” The restaurant provides complimentary valet parking for lunch and dinner, accessed through a covered drive at the Royal Pacific Ballroom entrance. Tchoup Chop serves lunch daily, 11:30 a.m.–2:30 p.m. and dinner daily from 5–10 p.m. Happy hour is served daily from 5–8 p.m. at the outdoor Tiki Bar. For reservations, call 407-503-2467 or visit online at EmerilsRestaurants.com/Emerils-Tchoup-Chop.
About Emeril’s Orlando
Renowned chef Emeril Lagasse opened Emeril’s at Universal Orlando Resort’s CityWalk in 1999, his first restaurant in Orlando. Based on his first and most famous restaurant in New Orleans, Emeril’s Orlando brought the chef’s famed “New New Orleans”-style cuisine to South Florida. Emeril’s Orlando is open for lunch daily 11:30 a.m.–3 p.m. and dinner Sunday–Thursday from 5–10 p.m. and Friday–Saturday from 5–10:30 p.m. Happy hours with food and drink specials run daily from 4–6:30 p.m. at the bar. The restaurant offers free valet parking during lunch (up to 2 hours); free self-parking for Florida residents at the Universal Studios garage after 6 p.m.; and discounted self-parking for $5 after 6 p.m. For reservations, call 407-224-2424 or visit online at EmerilsRestaurants.com/Emerils-Orlando.
