Emeril’s New Orleans Fish House, the seafood restaurant from Emeril Lagasse at the MGM Grand, brings back Ken Lum, now heading up the kitchen as the new chef de cuisine. Lum, who has more than 28 years of cooking experience, rejoins the Emeril’s New Orleans Fish House team after initially working at the restaurant from 1998 to 2000 and 2001 to 2007.
As chef de cuisine, Lum will be directly involved with managing the kitchen, hiring new culinary staff, and introducing new entree items to the menu.
Lum studied culinary arts at Kapiolani Community College. After working his way up from line cook to sous chef in various restaurants in Hawaii, including Detlef’s, Hanaki Restaurant, La Mer, and Chef Marvo Restaurant, he started working Food Network personality Lagasse, as a line cook at Emeril’s New Orleans Fish House at the MGM Grand in 1998. In 2007, Lum moved back to Hawaii and was the chef de cuisine at Tidepools at the Grand Hyatt Kauai Resort & Spa. Most recently he was the executive sous chef at The Club at Kukui’ula, Koloa in Kaua’i, Hawaii.
He replaces Jean Paul Labadie.
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