Fun guy, two awesome authentic restaurants on our ships. And now…the next wave of our partnership with a whole new role in how the flavor flows on a Carnival cruise! Find out what @Emeril up to next. https://t.co/2Qu5M2LVi7 #ChooseFun #CarnivalCruise #EmerilLagasse pic.twitter.com/CHFYKoiTEl— Carnival Cruise Line (@CarnivalCruise) December 28, 2022
Source: Getty Images
Bam! Emeril Lagasse’s culinary resume has grown more extensive, with Carnival Cruise Line naming the famous restauranteur its Chief Culinary Officer.
Emeril’s Bistro, a restaurant concept created by Lagasse, is already incredibly popular on two of Carnival’s ships – the Mardi Gras and Carnival Celebration – and now the famous chef’s culinary talents will be utilized fleetwide!
Carnival also announced the Carnival Jubilee will feature Emeril’s Bistro when it arrives in Galveston, Texas, in December 2023.
As Chief Culinary Officer, Lagasse will support Carnival’s skilled chefs with guidance on food trends and techniques and advise on future menu items and dining concepts. Guests will also see his input on the menus of main dining rooms fleetwide, including entrées designated as “Emeril recommends” picks.
“I’ve been creating and operating restaurants for many years but developing my restaurants with Carnival and learning about the cruise industry has been an exhilarating experience. I love Carnival’s focus on food and fun and the many great dining options they offer their guests. I’m looking forward to building on our success at sea with Carnival’s exceptional culinary team,” Lagasse said.
“Food is key to the fun of a Carnival cruise,” said Christine Duffy, president of Carnival Cruise Line. “Emeril’s restaurants on our two new ships have been a great addition to our dining offerings and guests rave about the food, which will also be on Carnival Jubilee come next December. With Emeril’s culinary expertise and broader profile on our ships, along with our wildly popular partnership with Food Network star Guy Fieri, Carnival will feature two iconic talents in the food and dining industry across our fleet.”