Chef Jean Paul Labadie returns to his Emeril Lagasse roots as the new chef de cuisine at Emeril’s New Orleans Fish House at the MGM Grand. Labadie started working at the restaurant back in 1996.
Labadie studied hotel and restaurant management at Iowa State University, then transferred to Western Culinary Institute in Portland, Oregon, where he graduated.
His career started In 1996 under Lagasse as a cook for his self-titled restaurant in New Orleans, moving to Las Vegas as a sous chef at Emeril’s New Orleans Fish House at the MGM Grand, where he was promoted to chef de cuisine. He moved on to Lagasse’s Table 10 at the Grand Canal Shoppes.
From there, he moved on to Todd English P.U.B. at the Shops at Crystals, and then Searsucker at Caesars Palace.
Labadie won Extreme Chef on the Food Network and served as a judge on Throwdown with Bobby Flay.