Carnivale du Vin Bourbon, Boudin and Beer
Jeremy Fogg

Emeril's New Orleans

eremy Fogg credits his family—and their large, food-oriented gatherings—as his culinary inspiration. An Orlando native, Jeremy attended Le Cordon Bleu culinary school where he found his passion for pastry and baking. Following graduation, he spent the next few years working for prestigious hotels like the Gaylord Palms Resort and Hilton Orlando.

Fogg moved to New Orleans in 2013, joining Emeril’s team in February 2014 and was quickly promoted to Pastry Chef at Emeril’s New Orleans in July 2014. During his time with the Emeril’s family, he has been part of the opening teams for two of Emeril’s newest restaurants and worked on numerous charity events with the Emeril Lagasse Foundation. Currently, he manages the pastry kitchen at Emeril’s New Orleans daily while assisting with the pastry programs of some of the sister restaurants.

Nostalgia is always an inspiration for Fogg. Using old family recipes and other childhood favorites as a basis for developing new dishes, he enjoys paying homage to local ingredients, especially fresh fruits, sweet herbs, and chocolate.

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Carnivale du Vin Bourbon, Boudin and Beer


New Orleans

6 p.m. – 10:30 p.m.
This event is for adults 21+