Emeril Lagasse's Homebase Las Vegas
Sean Roe, culinary director for renowned Chef Emeril Lagasse’s Las Vegas restaurants, began working in restaurants while still in high school in Albany, New York.
In 1992, Roe started his culinary career as a line cook in New Orleans at Chef Emeril’s French Quarter outpost, NOLA Restaurant. After expanding his culinary repertoire and mastering Lagasse’s “New New Orleans” cuisine techniques, he was promoted to Sous Chef a few months later. In 1995, Lagasse set out to open Emeril’s New Orleans Fish House in Las Vegas, and invited Roe to be part of the opening team as the Executive Sous Chef. Two years later, Roe was promoted to Chef de Cuisine of the Fish House, a title he held until 2002 when he left to open his restaurant in Chicago.
Roe’s love of creating unique experiences for his guests drew him back to Las Vegas to continue his nine-and-a-half-year tenure with Lagasse. In October 2007, Roe became Chef de Cuisine at Delmonico Steakhouse, where he was tasked with crafting remarkable meals at Lagasse’s upscale steakhouse at The Venetian Las Vegas Hotel, Resort & Casino. In 2011, Roe was selected to become Chef de Cuisine of Table 10 and to lend his creativity to the distinctive menu of market fresh American favorites at Chef Emeril’s casual New Orleans eatery in the Shoppes at the Palazzo.
Roe now oversees culinary operations for Lagasse’s four Las Vegas restaurants – Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium.