Sean Roe

Executive Chef

Delmonico Steakhouse

Executive Chef Sean Roe may be new to Delmonico’s but he’s certainly not new to Las Vegas, or to the Emeril Lagasse empire of restaurants.

Roe was tapped as Executive Chef in October 2007, and came over from Hanks at the Green Valley Ranch Casino.  Prior to that, he came to Las Vegas to help open Wynn.  “Before that, I had my own place in Chicago,” Roe says.  Actually, his Montage Restaurant in Naperville, Illinois, was very highly regarded.

But Roe is best known for the year’s he spent at NOLA in New Orleans under Chef Emeril Lagasse. “I started at NOLA almost when they opened,” he said. “It’s good to be back with the Emeril family.”

Roe has plenty to say about his mentor.  “It’s really like there’s two Emerils,” Roe said. “There’s Emeril the celebrity that everyone knows, but there’s also Emeril the serious chef. He really is a great chef, and he works longer days than anyone I know.”

In all, Roe has worked for Lagasse for nine-and-a-half years. “I never would have imagined working with anyone for that long,” he says.

Roe says the things that made him a success in New Orleans work in Las Vegas as well. They’re both very seasonal towns,” he said. “At NOLA, we always catered to the local and made sure they got a table when they called.”

That same philosophy works in the Las Vegas Valley. “We really know our customers,” Roe said. “For some, we even go to barbecues at their houses.  But we’ve also developed good relationships with visitors, particularly from New York and Chicago. They’re coming here once or twice a year, and they always come back because they know how they’re going to be treated here.”

Chef Roe holds a chef’s table regularly at Delmonico’s for the serious foodie. “We have about eight seatings each week,” he says. “It’s really popular.”