Former pastry chef Bergen Carman has been promoted to chef de cuisine at Emeril’s Girod Street restaurant Meril. Carman has long been a valued employee within the Lagasse empire, starting as pastry cook in 2008 at Emeril’s Delmonico. She’s also been whipping it up as pastry chef at Meril since 2017 and is more than ready to take that next step up.
“Bergen has been an instrumental member of the Meril team since the beginning. It’s really inspiring to see what a natural leader she is, as well as a passionate and talented chef,” said Emeril. Carman is excited to bring her own unique slant to Lagasse’s celebrated style and is looking forward to helping guests re-discover that childlike joy of food at Meril.
“Food memories are powerful in that they have the ability to inspire and comfort. My motivation stems from being able to help people create their own,” said Carman.
When she’s not cooking, Carman (a Northshore native) is seeking a master’s degree in English Literature from UNO.
