NOLA Restaurant, New Orleans
Chef Brian Mottola has spent more than 15 years cooking in award-winning restaurants such as Carpe Diem in Charlotte, Boulevard in San Francisco and Emeril’s in New Orleans. A long-time member of the Emeril’s family of restaurants, Mottola most recently served as chef de cuisine at e2 emeril’s eatery in Charlotte, N.C. Now, Mottola is taking the helm at NOLA Restaurant, Chef Emeril’s hip, casual eatery in the heart of the French Quarter.
Chef Mottola’s love for cooking and great cuisine was first shaped around his family’s dinner table. He grew up in Madison, N.J., watching his Italian-born mother prepare family meals, mostly classic Italian dishes such as hearty lasagna, pastas and soups. “I grew up in a dinner-table family,” Mottola says. “Any time of day, that’s where you could find us.”
After graduating from Johnson & Wales in 1997, Mottola began working as a line cook for renowned Chef Emeril Lagasse at his award-winning flagship restaurant Emeril’s New Orleans. In 1999, Mottola moved to Las Vegas to help open Chef Emeril’s Delmonico Steakhouse in the Venetian Casino and Resort, where he served as the butcher and saucier. He then moved to San Francisco to work under Chef Nancy Oaks at her prestigious restaurant, Boulevard.
Chef Mottola eventually moved back to New Jersey to work as a sous chef at Café Matisse, and later opening his own restaurant, Pop’s, in honor of his grandfather. He owned and operated Pop’s, serving Cajun, Creole and barbecue-style cuisine, until 2008 when he moved to Charlotte. Mottola first worked as the sous chef at Carpe Diem under Chef Paul Ketterhagen before rejoining Emeril’s team to open e2 emeril’s eatery in January 2012, first serving as sous chef and later, chef de cuisine.
At NOLA Restaurant, Chef Mottola will showcase his creative edge and culinary finesse, putting his own touch on the New New Orleans fare the restaurant is renowned for – a fusion of traditional Creole and Southern cuisine with a twist of ethnic flavors.