COURTESY EMERIL LAGASSE FOUNDATION
David Slater is now the director of culinary development at Emeril's Homebase.
Longtime Emeril’s New Orleans
chef David Slater has been promoted to director of culinary development at Emeril’s Homebase, Emeril Lagasse’s corporate headquarters. Slater, who started to work for the restaurant group in 2001 at Emeril’s Orlando, was most recently the chef de cuisine at Emeril’s New Orleans
(800 Tchoupitoulas St., 504- 528-9393).
Emeril’s sous chef Douglas Braselman has been promoted to chef de cuisine at the restaurant. Braselman joined the restaurant group in 2011 and worked at Emeril’s New Orleans before moving on to a chef de cuisine position at Emeril’s Orlando.
Creole Cuisine Restaurant Concepts recently announced the hiring of two chefs for their quickly expanding New Orleans restaurant portfolio.
The group took over Tommy’s Cuisine
and Tommy’s Wine Bar, now called NOSH
, last year.
Eric Cook, who most recently helmed the kitchen at Bourbon House, is now executive chef at Tommy’s Cuisine and NOSH, the group announced.
“We are thrilled to have chef Eric join Creole Cuisine,” CEO Marv Ammari, said in a statement. “He is passionate about his craft, and he brings fresh, innovative ideas to the table continuing to move our menus forward.”
Cook comes to the restaurant after 25 years of kitchen experience in the city, including stints at Brennan’s, Commander’s Palace and the American Sector.
The group also announced the appointment of Broussard’s new executive chef Jake Shapiro, who takes over the position from Neal Swidler, who was hired in 2014 and departed in September.
Shapiro was most recently the sous chef at Dickie Brennan’s Steakhouse, and worked at Palace Cafe, Tableau and Bourbon House.