February 20-24, 2019 Miami Beach
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Slater

David Slater

With a love of New Orleans ingredients and multi-cultural influences, Chef David Slater leads culinary development at Chef Emeril Lagasse’s corporate headquarters in New Orleans.

Chef Slater joined the Emeril’s family in 2001, most recently serving as chef de cuisine at Emeril’s New Orleans, a position he held for nine years.

Slater spent his youth exploring one of the most cosmopolitan and multicultural cities in the world – Toronto, Canada. He cites his grandparents, who were of Russian and Romanian heritage, as a significant culinary influence on his lifelong passion for cooking.... READ MORE

With a love of New Orleans ingredients and multi-cultural influences, Chef David Slater leads culinary development at Chef Emeril Lagasse’s corporate headquarters in New Orleans.

Chef Slater joined the Emeril’s family in 2001, most recently serving as chef de cuisine at Emeril’s New Orleans, a position he held for nine years.

Slater spent his youth exploring one of the most cosmopolitan and multicultural cities in the world – Toronto, Canada. He cites his grandparents, who were of Russian and Romanian heritage, as a significant culinary influence on his lifelong passion for cooking. As a child, he was intrigued by the blending of cultures in their cuisine and absorbed their love of food and local ingredients.

After graduating from the Florida Culinary Institute in West Palm Beach, Fla., in 1998, Slater arrived in New Orleans, working in the prestigious kitchens of the Windsor Court Hotel and Restaurant Cuvée. Slater joined Chef Emeril Lagasse’s team in 2001 at Emeril’s Orlando. By 2005, he returned to New Orleans to work at Emeril’s as a sous chef. After Hurricane Katrina, Slater evacuated to New York where he worked in a number of popular Manhattan restaurants until the restoration and reopening of Emeril’s New Orleans in December 2005. Slater then became the executive sous chef in 2007 before assuming full command of the kitchen in January 2008.

Slater’s fresh expressions of Chef Emeril’s bold cooking philosophy have produced many local and national accolades, including “Best Executive Chefs” by New Orleans City Business in 2009. He was also featured in Food & Wine magazine’s list of critic’s best recipes for 2010 and was named a “Rising Star” by Star Chefs in 2013.

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