Deep Blu Seafood Grille
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About the Chef

About the Chef

Chef Wade McLamb started his culinary journey at an early age in a local sandwich shop. He began his creative culinary career
as a sauté cook at one of Raleigh’s finest steakhouses, J. Gilbert’s, and has since held roles at The Oceanaire Seafood Room and
Rick Erwin’s Nantucket Seafood Grill, a perennial award winner for fresh seafood in South Carolina. He joins the team at
deep blu seafood grille from Emeril’s at CityWalk/Universal Orlando as the chef de cuisine, bringing with him a strong background in seafood and Southern cuisine.

Chef McLamb combines his Southern style of cooking with the restaurant’s focus on the freshest, locally sourced seafood
and ingredients. “Chef McLamb’s passion for Southern flavors—and Southern hospitality— combined with his expertise in fresh
local seafood makes him the perfect fit for deep blu,” said Robert Fohr, hotel manager. “Since its inception, deep blu has emerged as a seafood staple in the Orlando community and we are excited to bring Chef McLamb’s perspective to an already vibrant experience while maintaining the expert service our guests expect.”

Chef Wade McLamb


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