Hailing originally from Mexico, Chef Ivan Rojas was raised on a farm, instilling in him a strong appreciation for fresh ingredients. In 1995, Rojas moved to the United States, where he began his career in the restaurant industry as a dishwasher. Continuing his culinary journey, Rojas held positions as a butcher, saucier, and eventually, Sous Chef at Shutters on the Beach in Santa Monica. In May of 2006, Rojas moved to Las Vegas and joined the Emeril’s family as a Butcher at Delmonico Steakhouse. Quickly recognized for his talent and dedication, Rojas was promoted to Sous Chef in November 2007, and in March 2013, he was promoted to Executive Sous Chef. In July 2021, Rojas was named Chef de Cuisine at Delmonico, reaching the pinnacle of his career thus far.
Beyond the kitchen, Chef Ivan finds joy with his wife Maria and two beautiful daughters, Ivanna and D’lila. Together, they cultivate a flourishing garden of fresh herbs and vegetables, and raise goats and chickens for homemade cheese and eggs. A typical meal at the Rojas house is a celebration of their homegrown treasures, whether it’s a vibrant salad, zesty chimichurri or a hearty breakfast of Steak and Eggs.
Raised in Bakersfield, CA, Mike Jones discovered his passion for the culinary arts through his admiration for Chef Emeril Lagasse, a driving force behind his career in the restaurant industry. His journey began as a teenager, washing dishes at Narducci’s Cafe. After graduating high school, Jones honed his culinary skills as a cook at Narducci’s, eventually ascended to the role of Kitchen Manager. Jones pursued formal training in Culinary Arts at Bakersfield College before moving to Las Vegas to attend Le Cordon Bleu.
Along the way, Jones has gained diverse experiences, serving at Rosemary’s Restaurant, working under Chef Michael Jordan, and contributing to the launch of Morels French Steakhouse and Bistro at the Palazzo. Jones has showcased great versatility throughout his career, from working as Garfield’s Beverage Director to crafting cocktails as lead bartender at Todd English’s P.U.B. and ultimately becoming General Manager at PUB 365 in Tuscany Casino.
In 2017, Jones embraces a new chapter at Emeril’s New Orleans Fish House, where he began as a dining room manager and swiftly ascended to General Manager. He began his tenure at Delmonico Steakhouse in 2018 as dining room manager before being promoted to Assistant General Manager. 2024 marked a memorable milestone for Jones, as he was appointed General Manager of Delmonico Steakhouse in January.
Beyond his culinary career, Jones enjoys camping and hiking with his wife, Janina, a dedicated wildlife Biologist. Together, the couple enjoys exploring the outdoors, especially Zion and the Duck Creek area of Utah. The Jones family, rooted in a heritage of Syrian and Irish descent, finds joy in cooking together, with a special affinity for crafting Syrian cuisine in a true labor of love that unites the pair’s diverse cultural backgrounds.
Meticulously crafting acclaimed wine programs since January 2011, Kentucky-born Dylan Amos serves as the Wine Director for Emeril Lagasse’s esteemed Las Vegas restaurants. Driven by a passion for wines that tell compelling stories, Amos began his journey as a Sommelier in 2003. His curated wine lists have garnered prestigious accolades, including the coveted Wine Spectator Grant Award — an honor bestowed upon fewer than 100 restaurants worldwide.
Amos’s dedication to the art of wine extends beyond mere selection, as he believes in the transformative power of good friends, good food, and great wine to create meaningful moments and lasting memories. Amos has a passion and creativity that amplifies throughout our restaurants. He embodies Emeril’s commitment to offering robust, world-class wine programs while honing leadership skills that set the standard for excellence. Amos ensures that every sip enriches the dining experience, leaving a lasting positive impression on all our guests.
Renowned chef Emeril Lagasse stands as the proprietor and chef of an impressive array of eight restaurants, spanning from New Orleans to Las Vegas and the Gulf Coast. His New Orleans establishments include Emeril’s, Merrill, and Emeril’s Table at the MSY Airport, while Las Vegas boasts Emeril’s New Orleans Fish House and Delmonico Steakhouse. Lagasse’s presence extends to Miramar Beach, Florida, with Emeril’s Coastal, and to Carnival Cruise Line’s Mardi Gras and Celebration ships, where Emeril’s Bistro 1396 and Emeril’s Bistro 1397 delight passengers.
Outside the kitchen, Lagasse has made his mark as a national TV personality, hosting over 2,000 shows on the Food Network and serving as a food correspondent for ABC’s “Good Morning America.” His Amazon original series “Eat the World with Emeril Lagasse” earned five daytime Emmy nominations and was awarded Outstanding Culinary Program, along with a James Beard semifinalist nod for Outstanding Personality or Host. Lagasse has lent his expertise as a guest judge on Bravo’s “Top Chef” and “Top Chef Jr.”, and co-hosted three seasons of the “Rachael Ray Show.” Expanding his digital footprint, Lagasse’s original series “Emeril Tailgates” and “Emeril Cooks” premiered on The Roku Channel.
A familiar face on television and renowned chef, Lagasse is also an accomplished author, having penned 19 bestselling cookbooks, including his latest release, “Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.” Committed to giving back, he established the Emeril Lagasse Foundation in 2002, and has since distributed over $18 million in grants to children’s’ charities in New Orleans, Las Vegas, and the Gulf Coast. Recognized for his culinary achievements and philanthropic contributions, Lagasse was honored as the Humanitarian of the Year by the James Beard Foundation in 2013.
