EMERIL’S HOMEBASE IN NEW ORLEANS ANNOUNCES INTERNAL PROMOTIONS
Chef David Slater Makes Move to Corporate Office, Emeril’s New Orleans Welcomes New Chef de Cuisine
(NEW ORLEANS) – September 14, 2017 – Emeril’s Homebase is pleased to announce the promotion of Chef David Slater to director of culinary development at Chef Emeril Lagasse’s corporate headquarters in New Orleans.
Chef Slater joined the Emeril’s family in 2001, working at Emeril’s Orlando, and most recently serving as chef de cuisine at Emeril’s New Orleans, a position he’s held for the past nine years. In his new role, he’ll work closely with Chef Chris Wilson, director of culinary operations at Emeril’s Homebase, as well as the chefs de cuisine at Emeril’s four restaurants in New Orleans.
Taking the helm as chef de cuisine at Emeril’s New Orleans will be Chef Douglas Braselman. A New Orleans native, Braselman is no stranger to Emeril’s family of restaurants. In 2011, he joined the team at Emeril’s New Orleans, working under the guidance of Chef David Slater. He later moved to become chef de cuisine at Emeril’s Orlando at Universal’s CityWalk.
Emeril’s New Orleans is located at 800 Tchoupitoulas St. The restaurant is open for lunch Monday – Friday at 11:30 a.m., and dinner daily at 6 p.m. To make a reservation or to view the entire menu, call (504) 528-9393 or visit Emeril’s New Orleans website.
A high-res photo of Chef Braselman is available for download here on Dropbox.
About Emeril’s New Orleans
Located in the heart of the warehouse district, Emeril’s New Orleans is Chef Emeril Lagasse’s flagship restaurant. The bustling dining destination has been the talk of the town since its opening in 1990 and has earned rave reviews and accolades for 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine Spectator’s “Grand Award” for 14 consecutive years. Credited as the birthplace of Chef Emeril’s infamous “New New Orleans” cuisine, the restaurant consistently pushes culinary boundaries and explores bold and diverse flavors, remaining a definitive force in contemporary New Orleans culinary culture.
At the helm is Chef de Cuisine Douglas Braselman, who works closely with Chef Emeril to push culinary boundaries, and deliver bold and diverse flavors for a one-of-a-kind dining experience with unparalleled service in a festive, unpretentious setting.
