Emeril Lagasse is the chef/proprietor of 12 restaurants, including four in New Orleans (Emeril’s, NOLA, Emeril’s Delmonico and Meril); three in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, and Lagasse’s Stadium); one in Orlando (Emeril’s Orlando); one in Miramar Beach (Emeril's Coastal Italian), and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Fish House, Emeril’s Chop House and Burgers And More by Emeril).
As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's Good Morning America. Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, Top Chef, was named a co-host on the 10th season of the Rachael Ray Show, and in January 2017, he entered his fifth season of Emeril’s Florida on the Cooking Channel. In September 2016, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015.
In 2002, Lagasse established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $7 million in grants benefitting children’s charities in New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through his Foundation.
Chef Victor Bock currently oversees six restaurants and manages well over 400 food and beverage employees at Sands Bethlehem. With nearly three decades of multi-regional cuisine experience, his extensive knowledge of the culinary arts has allowed him to become one of the region’s most well-respected chefs.
Chef Bock graduated from the prestigious Culinary Institute of America in 1987. From there, he became the Restaurant and Catering Sous Chef at the Accomac Inn. While at the Inn, the restaurant received accolades from publications such as Bon Appétit and Gourmet. In 1991, Chef Bock became the Executive Chef at Window’s on Steinman Park, a four-star French restaurant in Lancaster, Pa. While there, Chef Bock was nominated by the Chaine Des Rotisseur as one of the top 50 chefs in the Philadelphia area. Chef Bock went on to become the Executive Chef at the four-star, four-diamond Hotel Hershey. Bock was even featured on two PBS series: “Historic Hotels of America” and “Historic Chefs of America.”
Chef Bock expanded his knowledge with stints as Executive Chef at the historic Greensboro Country Club and later the Bent Creek Country Club. From there, he became Executive Chef at the four-star, four-diamond Woodstock Inn and Resort before accepting his current position as Executive Chef, Food and Beverage at Sands Bethlehem in 2009.
During his childhood, Chef Bock’s mother sparked his love for cooking while raising him in rural York County, Pa. At age 15, he started working as a dishwasher at a country inn – soon finding himself working alongside the Chef.
Chef Bock has served on the Resort Food Executives Committee since 1985, a committee aimed at promoting culinary apprenticeship programs and the American Culinary Federation. In addition, Chef Bock has served on the Northampton Community College’s advisory board for the past six years. Most recently, Chef Bock joined the Bethlehem Vocational-Technical Bridges Foundation, a scholarship program dedicated to providing deserving students the ability and financial support to fulfill career aspirations.
Chef de Cuisine
Chef Tyler Baxter has been serving cuisine at some of the Lehigh Valley’s most sought after restaurants for over a decade. After graduating from Northampton Community College with a concentration in the Culinary Arts, Baxter was one of three graduates to be invited to New Orleans to cook with Chef Emeril Lagasse in 2012. Upon returning to Pennsylvania, he went on to become the Executive Chef at Cosmopolitan, The Bayou and grain. In 2016, Baxter returned to his roots and became the Executive Chef at Emeril’s Chop House at Sands Bethlehem.
As a child, Baxter enjoyed seeing his father prepare meals for their family. Paired with his desire to watch Chef Emeril Lagasse’s cooking shows on the television, Baxter’s childhood experiences helped shape the award-winning chef he is today.
In 2015, Baxter was an invited contestant on “Guy’s Grocery Games,” a popular Food Network show hosted by American Restaurateur, Guy Fieri.
Baxter’s fare is influenced through social media and dining out at his favorite restaurants. By allowing his palate to experience a variety of cuisine, Baxter is able to innovate and incorporate a range of techniques and flavors in the kitchen. His preferred style of cuisine is almost always driven by Asian flavors, largely due to the fact that it draws on such an eclectic ingredient base.
Jason Lonigro has touched every facet of the restaurant business. Lonigro began his career in high school at a Café Degas in New Orleans, Louisiana. After getting a job as a server at Emeril’s Restaurant in New Orleans, Lonigro was promoted to floor manager in 2003. Over the next decade, Lonigro established his seniority at several Emeril restaurant locations including Emeril’s NOLA, Emeril’s Delmonico and Emeril’s Gulf Coast Fish House – to name a few. In 2007, the well-respected restaurateur accepted the position of General Manager at Emeril’s Fish House Gulf Coast at twenty-five years old. Lonigro went on to become the General Manager at Emeril’s Chop House from 2009 to 2013. In 2015, he returned as the General Manager of Emeril’s Chop House at Sands Bethlehem.
In addition to operating award-winning restaurants, Lonigro recently attended and passed the BAR 5-Day™, an instructive program that teaches attendees the pedigree and use of distilled spirits that form the foundation of cocktails. The program accepts a mere 65 individuals each year.
Lonigro’s family owned and operated a dish machine company, making him no stranger to the food business. As a child, Lonigro was exposed to some of the best restaurants and bars in New Orleans – experiences that not only peaked his interest, but also helped to cultivate his success in the industry.