| Name | Title | Contact Details |
|---|---|---|
Michael Racusin |
General Counsel and Corporate Secretary | Profile |
Founded in 1936, Houston-based Shipley Do-Nuts is a leading do-nut restaurant franchisor and manufacturer of specialty food products. Shipley franchises over 300 restaurants to a diverse group of operators across nine states and has served its do-nuts, kolaches and beverages to generations of guests.
Saladworks is a Conshohocken, PA-based company in the Retail sector.
Between the Bread West is a New York, NY-based company in the Retail sector.
The Mellow Mushroom is a Atlanta, GA-based company in the Retail sector.
Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Mass. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary doctorate degree from the university. Lagasse then traveled to Paris and Lyon, France, where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander`s Palace, where he was executive chef for seven and a half years. Lagasse then traveled to Paris and Lyon, France, where he polished his skills and learned the art of classic French cuisine. Lagasse is now the chef-proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando, N.C. and Bethlehem, Pa. In 1990, Chef Emeril opened Emeril`s Restaurant in the Warehouse District in downtown New Orleans. Two years later, he opened NOLA Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril`s New Orleans Fish House, located in the MGM Grand Hotel. In 1998, Lagasse opened Emeril`s Delmonico in New Orleans` historic Garden District. He opened two restaurants in 1999 including Emeril`s Orlando at Universal Studios City Walk and Delmonico Steakhouse in the Venetian Resort, Hotel & Casino in Las Vegas. In 2003, he opened Tchoup Chop (pronounced chop-chop) at Universal Orlando`s Royal Pacific Resort. In February 2008, he opened Table 10 at The Palazzo in Las Vegas. He opened his first restaurant in the Northeast, Emeril`s Chop House on May 22, 2009 at the Sands Casino Resort Bethlehem in Pennsylvania, and Lagasse`s Stadium, a restaurant and sports entertainment venue opened on September, 25 2009 at The Palazzo. He opened his first-ever burger restaurant, Burgers And More by Emeril, in 2009 at the Sands Bethlehem. In 2011, Lagasse opened his first-ever Italian restaurant, Emeril`s Italian Table, making this the third restaurant by Emeril at the Sands Bethlehem.