Born in York, Pennsylvania, Chef David Litrenta’s passion for cooking was ignited by his family’s cherished recipes and a deep love for crafting unforgettable dining experiences. His culinary journey began at the Burning Bridge Tavern in Wrightsville, PA, followed by a formative role at Carr’s in Lancaster.
In 2017, David made the leap to New Orleans, joining the team at Emeril’s and immersing himself in the city’s vibrant dining scene. During the pandemic, he briefly honed his skills at Saba before returning to The Emeril Group, where he continued to elevate the guest experience. Today, as Chef de Cuisine at Meril, Chef Dave ensures the restaurant’s menus uphold the high standards and bold flavors synonymous with New Orleans cuisine.
With nearly a decade of experience in the industry, Chef Dave’s focus remains on using food to bring happiness and lasting memories to his guests.
Born in a small beach town driven largely by tourism hospitality and service, Margo learned at a young age that creating an incredible experience for locals and visitors was the way she wanted to serve her community. Her very first summer working in hospitality, she fell in love. Learning her regulars and creating memories for her guests helped her thrive during the hustle and bustle of high season in Bethany Beach, Delaware. As a small child she was enamored by the alchemy of baking. She delighted in the transformation of separate ingredients becoming one and turning into something new. Feeding people filled her cup.
Emeril Lagasse is the chef/proprietor of 8 restaurants, including three in New Orleans (Emeril’s, Meril, and Emeril’s Table at the MSY Airport); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); one in Miramar Beach, Florida (Emeril’s Coastal); and his most recent and his first restaurants at sea, Emeril’s Bistro 1396 on Carnival Cruise Line’s Mardi Gras and Emeril’s Bistro 1397 on Carnival Cruise Line’s Celebration.
As a national TV personality, he has hosted more than 2,000 shows on the Food Network and was a food correspondent for ABC’s “Good Morning America.” Most notably, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. The series received five daytime Emmy nominations and won Outstanding Culinary Program. The series was also a James Beard semifinalist in the category Outstanding Personality of Host. Lagasse has appeared as a guest judge in five seasons of Bravo’s hit food series, “Top Chef,” and two seasons of “Top Chef Jr”. He was named a co-host on three seasons of the “Rachael Ray Show.” Most recently, The Roku Channel released two original series, “Emeril Tailgates” and “Emeril Cooks.” Lagasse is the bestselling author of 19 cookbooks, the latest titled Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.
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 over $18 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.
Lagasse’s restaurant company, The Emeril Group, is located in New Orleans and houses culinary operations and a test kitchen for recipe development. For more information visit theemerilgroup.com.