From Emeril's Kitchen to Marrow: Chris Mongogna's Michelin Connection

When Chris Mongogna talks about his time working alongside Emeril Lagasse, he doesn't lead with the accolades. He leads with the lessons.

But the accolades matter. Chris was the opening sous chef at Emeril's Coastal Italian. He worked directly under Emeril Lagasse during the restaurant's launch. And he helped train Emeril Jr., who went on to earn two Michelin stars in 2025 at Emeril's in New Orleans.

That's the kind of pedigree you don't find often on the Emerald Coast. Here's how Chris's path brought him from Emeril's kitchen to Marrow’s, and what that experience means for the food we serve.

Learning from a Legend

Emeril Lagasse isn't just a celebrity chef. He's a James Beard Award winner, a restaurateur with a dozen concepts, and a chef who helped define modern American cuisine. Working under someone at that level isn't just a job. It's an education.

Chris joined Emeril's Coastal Italian as the opening sous chef. That role comes with pressure. Opening a restaurant means building systems from scratch, training a team, and executing at a high level from day one. There's no soft launch when your name is Emeril.

What Chris learned:

Precision matters. High-level kitchens don't tolerate inconsistency. Every plate leaves the kitchen exactly as designed. Every technique is executed correctly. That discipline becomes second nature.

Speed without sacrifice. High-volume service requires efficiency. But efficiency can't come at the expense of quality. Chris learned how to move fast while maintaining the standards that define great food.

Training the next generation. As sous chef, Chris helped train the kitchen team — including Emeril Jr. Teaching others to cook at a high level forces you to understand not just what works, but why it works.

Hospitality runs through everything. Emeril's philosophy wasn't just about food. It was about creating experiences guests remember. That mindset shaped how Chris approaches service.

These lessons didn't stay in Emeril's kitchen. They're embedded in how Marrow operates.

The Michelin Connection

In 2025, Emeril's in New Orleans earned two Michelin stars. Emeril Jr., whom Chris helped train at Emeril's Coastal Italian, played a key role in that achievement.

Michelin stars aren't given lightly. They represent the highest standard in dining: exceptional technique, flawless execution, and consistency across every service. Only a small percentage of restaurants ever earn them.

Chris's connection to that world isn't just a credential. It's proof that he's worked at the level where details matter and mistakes are unacceptable. That standard didn't disappear when he left Emeril's kitchen. It transferred to Marrow.

Every plate we serve reflects the discipline Chris learned working alongside one of the most respected chefs in the country. The precision, the technique, the relentless focus on quality — those habits don't fade. They define how we cook.

Why Chris Joined Marrow

If you're working under Emeril Lagasse and helping train chefs who go on to earn Michelin stars, why leave?

Chris wanted to build something of his own. He wanted the freedom to design menus without corporate constraints, to work directly with guests instead of through layers of management, and to help build a business that reflected his values.

Restaurant work is demanding. Long hours, high stress, and limited creative control. Private chef work offers a different model: smaller teams, direct relationships with clients, and the ability to design every aspect of the experience.

In June 2021, Chris joined Marrow as an owner alongside Richard McCord and Ryan McNay. His goal was simple: bring the technique and hospitality he learned at Emeril's to private events on the Emerald Coast.

That meant no shortcuts. No pre-made sauces. No reliance on convenience products. Every dish made from scratch. Every event executed with the same precision Chris learned working alongside Emeril Lagasse.

What This Means for Marrow

Chris's background shapes how Marrow operates in ways guests don't always see.

Menu development: The dishes we serve — tuna wontons, scallops with boursin whipped potatoes, Gulf snapper with brown butter — aren't random. They're developed using techniques Chris refined working in high-level kitchens. Flavors are balanced. Textures are intentional. Nothing is accidental.

Team training: Chris trains Marrow's chefs the same way he was trained. Standards are high. Execution is non-negotiable. If a dish doesn't meet the standard, it doesn't leave the kitchen.

Consistency across 2,500+ events: Marrow has served over 2,500 events since 2018. Event #2,500 is as good as event #1 because the systems Chris helped build ensure consistency. That discipline came from working in kitchens where consistency was the baseline, not the goal.

Adaptability under pressure: High-level kitchens teach you to handle chaos without losing composure. When a grill malfunctions, when weather forces a last-minute pivot, when a guest has an unexpected dietary restriction — Chris's training kicks in. Problems get solved without guests noticing.

You don't see the Michelin connection when you book Marrow. You taste it when the food arrives.

The Philosophy: Quiet Excellence

Chris doesn't advertise his Emeril connection unless asked. The food speaks for itself.

That's intentional. The goal at Marrow isn't to impress with credentials. It's to deliver experiences that make guests say, "That was the best meal we've had on vacation."

We don't cut corners. We don't rely on shortcuts. We don't assume guests won't notice if something's not perfect. The habits Chris developed working alongside Emeril Lagasse ensure that every meal — whether it's a dinner for two or a wedding for 150 — meets the same standard.

Why This Matters for Your Event

When you book Marrow, you're not just hiring a private chef. You're hiring a team led by someone who worked in one of the country's most respected kitchens, trained under a James Beard Award winner, and helped develop a chef who went on to earn two Michelin stars.

That experience shows up in every aspect of service.

The technique: Perfectly seared scallops. Brown butter that doesn't burn. Sauces built from scratch with balanced acidity and richness. These aren't things you can fake. They require training and repetition.

The precision: Timing matters. When we say the first course will be served at 7 p.m., it's served at 7 p.m. When we say the scallops will have a golden crust and a tender center, they do.

The adaptability: Things go wrong. Weather changes. Timelines shift. Equipment malfunctions. Chris's training taught him to solve problems without losing composure. That's why Marrow has a reputation for handling the unexpected seamlessly.

You're paying for more than food. You're paying for a standard that was built in one of the best kitchens in the country and transferred to every event we serve.

The Marrow Standard

Chris's path from Emeril's kitchen to joining Marrow isn't just a story. It's the foundation of how we operate.

Every dish we serve reflects the discipline, technique, and standards Chris learned working alongside Emeril Lagasse. Every event we cater benefits from the training he received working under a James Beard Award winner. And every guest who books Marrow gets the advantage of that experience — whether they know it or not.

We've been named Best Chef on the Emerald Coast in 2023 and 2024. We've served over 2,500 events. We've earned more than 650 five-star reviews. Those accolades didn't happen by accident. They're the result of a team driven by someone who learned from one of the best and helped a company reflect those lessons.

The food is the proof. The Michelin connection is just the backstory.

Planning Your Private Chef Experience

Whether you're booking a private dinner, a wedding, or a multi-day celebration, you're working with a team that holds itself to the highest standard in the industry.

Explore our menu options to see what we create, or learn more about our approach to private chef service on the Emerald Coast.

Reserve your experience and taste the difference professional training makes.