Philip Buccieri serves as Chef de Cuisine at NOLA Restaurant, Chef Emeril Lagasse’s lively French Quarter restaurant.
Born and raised in New York, Philip was drawn to the kitchen from a young age and was running a family-owned café in his hometown by age 16. Philip attended Johnson and Wales University where he obtained a bachelor’s degree in culinary arts with a concentration in business management. To further hone his skill, he worked in a number of restaurants offering various specialties and cuisines.
Philip is no stranger to Lagasse’s famed French Quarter eatery. In 2011, Philip moved to New Orleans to work at NOLA Restaurant. Following a three-month internship, Philip was hired as a full-time cook, then eventually took the helm as sous chef and executive sous chef before his most recent appointment.
Philip’s style of cooking is straightforward with a focus on fresh and locally sourced ingredients. As chef de cuisine, he will work closely with Chef Lagasse to continue to offer guests creative and delicious dishes.