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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Tony Page, Chef de Cuisine

Tony Page began his culinary career at the age of 16 washing dishes and cooking at his Uncle’s restaurant in York, Pennsylvania. After discovering his passion for cooking in the family restaurant and graduating from high school, Tony decided he would enter culinary school to pursue a career as a chef. In 2004, he graduated from Yorktowne Business Institute and School of Culinary Arts and began his career in fine dining at a country club in the heart of Amish Country. Over the next several years he worked for restaurants in Philadelphia and the surrounding area, including stints at leading hospitality and restaurant groups including Steven Starr restaurants and the Compass Group. In April 2009, he was invited to the Sands Casino Resort in Bethlehem to help open Emeril Lagasse’s first restaurant in the northeast, Emeril’s Chop House. In October 2010, Tony was promoted to chef de cuisine at Emeril's Chop House, where he inspires the culinary team and continues his own culinary journey to select and prepare the best ingredients he can find, especially products from local markets, farmers and purveyors. He is now making his own mark on the local food scene and inspires his kitchen team to put Emeril’s signature creativity and flavor into every dish that leaves the kitchen. In June 2011, Tony will also take on the role of chef de cuisine and also lead oversee the kitchen at Emeril's newest restaurant, Emeril's Italian Table.

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Jason Lonigro, General Manager

Born and raised in New Orleans, general manager Jason Lonigro grew up in the restaurant industry watching his family run a successful hospitality business that catered to area restaurants. In 2002, he began his professional career at Emeril Lagasse’s flagship restaurant, Emeril’s as a server. Through hard work and dedication, he quickly climbed the chain of command from captain to dining room manager. In 2005, he was promoted to manager at Emeril’s Delmonico, and played an integral part in the restaurant’s reopening after Hurricane Katrina.

In June 2007, Jason moved to the Mississippi Gulf Coast to help open Emeril’s Gulf Coast Fish House. He served as general manager for two years, playing a strong role in the rebuilding efforts on the Gulf Coast. He returned to Emeril's Delmonico in 2008 and served as sommelier, until he was named to lead to opening team of Chef Emeril’s first restaurant in the Northeast - Emeril’s Chop House. Jason now oversees the service teams at Emeril's Chop House and Chef Emeril's newest restaurant at the Sands, Emeril's Italian Table.

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