Justin Sells

Chef de Cuisine
Emeril's
Orlando

Prior to working with Emeril’s Orlando, Sells was most recently chef de cuisine at Snake River Grill at L’Auberge du Lac Casino Resort in Lake Charles, LA. His first stint with Emeril’s was as a cook and saucier in New Orleans in 1999, followed by positions at leading restaurants in Austin, TX, including executive sous chef at DemiEpicurious and chef de cuisine of Uchi, the five-star rated Japanese restaurant.

FR&L Magazine caught up with the busy Chef Justin at the end of June. Our “Chefs That Sizzle” column this month is a little different, because we had specific questions we wanted to ask of the Chef.

Describe Emeril’s Restaurant in Orlando.
We specialize in Emeril’s “New New Orleans” cuisine, which at its essence is Creole cooking with global influences using local Florida products. We use a lot of seafood and make everything from scratch. We’re lucky to have a great agriculture community so we draw from that and get inspired by what comes in the door. At lunch, people are excited to get out and explore the parks, so we keep things fresh and flavorful.

What about the restaurant inspires you?
Believe it or not, the location. Being in South Florida and at Universal Studios CityWalk allows millions of people from all over the world to have the opportunity to experience our cuisine. That’s pretty amazing. Not too many restaurants can say that. And being between two beautiful and bountiful coasts doesn’t hurt either. In a way, we get to be ambassadors for Florida seafood and produce at the same time.

Describe some of your most popular menu items.
Andouille Crusted Redfish with Pattipan Squash, Shoestring Potatoes, Creole Meunière Sauce; Pan Seared Sea Scallops, Boniato Puree, Cucumber-Pimento Relish, Mango Butter; Double-Cut Kurobuta Pork Chop, Bourbon Sweet Potatoes, Green Chile Mole, Tamarind Essence; New Orleans Barbecue Shrimp; Burrata Cheese with Wild Arugula, Roasted Golden Beets, Haricots Verts, Local Tomatoes, Horseradish Vinaigrette.

What is your “sizzle” – for example, cuisine and food that are your signature or “specialties,” unique food presentations or any new ideas that you are using?
Originally, I’m from the Northwest so Pac-Rim cuisine is a large part of who I am. The only fault of its simplicity and cleanliness would be its lack of seasoning. That’s what took me to New Orleans. I wanted to take my cuisine and “dirty it up” a little bit. So, I like to introduce the North and South on my plates; let the natural harmony of the flavors do the work.

And now the question everyone wants to know the answer to….How do you like working for Emeril? Is it a lot of fun?
I wouldn’t be here if he wasn’t! Chef Emeril is a chef’s chef. He believes in the people he hires and allows a lot of creative liberty for his team. I worked with him in New Orleans and really embraced his spirit and dedication to the craft.