Emeril Lagasse is a highly regarded American celebrity chef, cookbook author, and national best recipe award winner. Lagasse is also the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania. As the winner of best Southeast regional chef, humanitarian of the year, daytime Emmy award for outstanding culinary program, it is no wonder he is one of the most famous chefs in America. Frank Szymanski is the chef de cuisine at Emeril’s Coastal. Growing up on the coast of Mississippi, he has a love for seafood. He began working in restaurants at age 14. His passion for cooking led him to Johnson and Wales University where he graduated in 2007.
Emeril’s Coastal, located in Miramar Beach, FL, shows Emeril’s profound appreciation of the water. The atmosphere is comfortable with elegant and sophisticated touches. The live jazz band is entertaining and relaxing and the food does not disappoint. Appetizers such as New Orleans barbecue shrimp and pineapple upside-down cornbread are addicting. Emeril’s is known for its fresh seafood, so it is no surprise to see fresh oysters and yellowfin tartare on the appetizer menu. The cedar plank roasted whole fish for two is stuffed with jumbo lump crab and served with champagne-vanilla butter. Oyster Spaghetti is another favorite served with housemade pasta, bacon in a cream sauce. You also should try the Tempura Fried Whole Red Snapper with Lobster, Kimchi Fried Rice, and Ponzu Sauce. Finish off with King Cake, a Mardi Gras special, or the Banana Creme Cake, an Emeril Lagasse classic.
Emeril’s Coastal closed due to COVID restrictions but has since reopened at full capacity with an enclosed outside dining area with heaters. They also offer a complete take-out menu.
Website: www.emerilsrestaurants.com/nola
Phone: (504) 522-6652
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.