- CHEF BIO
Grand Canal Shoppes
Near Palazzo Casino Floor Escalators
View Property Map (Location #58)
CHEF DE CUISINE
11:00 a.m. - 5:00 p.m.
5:00 p.m. - 10:00 p.m.
3:00 p.m. - 6:00 p.m.
9:00 p.m. - Close
The name Table 10 is synonymous with the spirit of Emeril's restaurants, which began nearly twenty years ago, at a modest table (numbered 10 on the floor plan) in an unassuming building in the warehouse district of New Orleans. Daily rituals were performed here - reviewing design plans, writing menus, interviewing staff and exploring new ideas - as they prepared for the opening of Lagasse's first restaurant. When Emeril's Restaurant opened its doors on March 24, 1990, every evening ended at table no. 10, and it became a roundtable of lively conversations and a creative environment for new ideas.
A casual New Orleans eatery with a seasonally changing menu that emphasizes market fresh ingredients, Table 10’s Chef de Cuisine James Richards uses locally grown products and sustainable meats and seafood from the region whenever possible. Signature dishes include candied North Country Farm bacon with bourbon barrel aged maple syrup, lobster mac and cheese and smokey mushroom pasta with Tasso ham. For dessert, try Emeril’s famous banana cream pie or the warm white chocolate malassadas, Portuguese beignets rolled in cinnamon sugar with vanilla creme anglaise.
Sommelier Ki An has curated a Wine Spectator Best of award-winning list of more than 430 selections, ranging from California, France and Italy.
Designed by Chef Emeril's friends at New York's renowned architectural studio Rockwell Group, Table 10 fuses Las Vegas' hipness with a bit of New Orleans' mystique. The restaurant’s food bar provides views of the grill stations, kitchen and two flaming rotisseries, while a large window at the back overlooks Las Vegas Boulevard and shines on the chef's indoor herb garden. Iron gates and colorful vintage glass canopies open out over the restaurant's sidewalk café with views of The Shoppe's at The Palazzo's boutiques and promenade.
Emeril Lagasse is the chef/proprietor of 12 restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Fish House, Emeril’s Chop House and Burgers And More by Emeril). Lagasse’s 13th restaurant, Meril, is slated to open in New Orleans in September 2016.
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 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, an Amazon original series premiers September 2016. 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.
In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: http://www.emerils.com.
Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and houses culinary operations, a test kitchen for recipe development, and a boutique store for his signature products.
Chef de Cuisine James Richards is known for experimenting with nontraditional cooking methods and ingredients while still staying true to his Midwestern meat and potatoes upbringing. Born and raised in Iowa, Richards’ first memory in the kitchen was with his Greek great aunt and mother, learning to cook by touch, feel and taste, and that the most important ingredient in a dish is love.
His passion for the industry began early, supplementing his high school curriculum with culinary arts programs and being one of eight students selected to travel to France on a chef exchange scholarship. Richards got his start as a dishwasher at a hometown pizza restaurant and then helped to open a neighborhood deli. During the summer months, he worked in the corn fields, detasseling corn for farmers, growing a deep respect for the work and passion of local purveyors.
After graduating from the Iowa Culinary Institute in 2010, Richards moved to Las Vegas and worked as a line cook at Delmonico Steakhouse, before his promotion to saucier and manager in training in 2012. From 2012 to 2015, he served as sous chef at Emeril’s New Orleans Fish House, before going to Andiron Steak and Sea in Downtown Summerlin. In September 2015, Richards returned to the Lagasse family as chef de cuisine at Table 10, where his menu concentrates on fusing quality local and seasonal ingredients with modernist techniques. His energy, passion and sense of excitement come through in every dish and he continues to challenge himself as a chef, creating food with a story, heart and soul.
Today, Richards lives in Las Vegas along with fiancée Lindsey Hill, a pastry cook at Delmonico Steakhouse. The two met while in culinary school in Iowa.