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Emeril’s Delmonico - New Orleans, LA

Over the years, Chef Lagasse and his incredible staff have become great friends of ours. He surrounds himself with a tremendously talented team of individuals to represent and carry out his vision at each of his restaurants. One of our favorites and most frequented is Emeril’s Delmonico in New Orleans. Chef de Cuisine, Spencer Minch and Chris Wilson, Director of Culinary Operations for Emeril’s Homebase teamed up to deliver a stunning recipe to pair with your favorite Kosta Browne Pinot Noir. But first, a little background on each of our contributors.

Spencer Minch

After graduating from Johnson & Wales in 1996, he was immediately attracted to the diverse food scene in New Orleans and set his sights on some of the city’s best kitchens. Starting at the Hyatt Regency Hotel, Spencer shared his passion for food and worked his way through popular local haunts, including Mr. B’s Bistro in the French Quarter.

In 2001, Spencer joined Emeril’s Delmonico as a line cook. He became Sous Chef in 2004 and was promoted to Executive Sous Chef in 2005. In the spring of 2007, Spencer took over the reigns as Chef de Cuisine at one of New Orleans’ oldest and most legendary establishments, Emeril’s Delmonico Restaurant & Bar. He is not only inspired by the same Creole traditions that Delmonico pioneered, but has embraced timeless ingredient-driven cooking and old-world methods, including managing one of the city’s best dry-aged steak and housemade charcuterie programs. From the restaurant’s kitchen on historic Saint Charles Avenue, he serves his guests contemporary Louisiana cuisine with a distinct respect for the revered classics.

Chris Wilson

Chris Wilson began working in restaurants while still in high school, bussing tables at the age of 15. His interest in cooking was evident early on, as cooks constantly shooed him away from the kitchen and back to his duties in the front of the house. It wasn't long before Chris worked in full pursuit of his culinary passions at the Culinary Institute of America, from which he graduated in 1992. After working at the Westpark Winery in upstate New York, studying under Chef Victor Gielisse at Actuelle in Dallas, and spending a brief stint at the Marriot Marquis in Manhattan, Chris Wilson was drawn to New Orleans by the culinary celebrity of Chef Emeril Lagasse.

In 1993, Chris came to Emeril's Restaurant as a young cook. A few years later, a promotion to Sous Chef led him to Emeril's New Orleans Fish House in Las Vegas where he worked for two years. However, it wasn't long before the call of the Big Easy brought him back to Emeril's in New Orleans, where Lagasse asked him to oversee operations as Chef de Cuisine in 1999. In 2005, Chris was named Culinary Director at Emeril’s Homebase, where he oversees all of the culinary operations at Lagasse’s three restaurants in New Orleans, and in Gulfport, Mississippi.

Spencer and Chris created a special recipe to pair with your favorite Kosta Browne Pinot Noir. Please click here to download the recipe (PDF). 

For more information, please visit Emerils.com.