Chef lagasse biography
Home / Celebrity Biographies / Chef lagasse biography
Lagasse polished his skills in Paris and Lyon, France, before returning to the United States, where he spent the next few years working in fine restaurants throughout the Northeast.
In 1982, Lagasse replaced Paul Prudhomme as executive chef of the famed New Orleans restaurant Commander's Palace. As of 2023, his estimated net worth stands at around $70 million.
In addition to his budding passion for cuisine, Lagasse showcased his musical talent as a percussionist, leading the high school drum squad and participating in various local events. . 34 Restaurant and Bar, the Lagasse’s Love letter to Portugal, is slated to open in New Orleans in late Summer 2024. Wanting to broaden his culinary horizons, Lagasse then traveled to Paris and Lyon, France, where he honed his skills and learned the art of classic French cuisine.
In 1990, Lagasse set out on his own, opening his flagship, Emeril’s Restaurant, in New Orleans’ Warehouse District.
His subsequent live show, Emeril Live!, captured the attention of millions, blending cooking with entertainment and allowing him to reach large audiences in cities across the nation. To date, the Foundation has distributed $18 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast.
Lagasse’s restaurant company, The Emeril Group, is located in New Orleans and houses restaurant operations, a culinary test kitchen for cookbook and recipe development, and a boutique store for his signature products.
Emeril Lagasse | Biography
Who is Emeril Lagasse?
Emeril Lagasse is a celebrated chef, restaurateur, and television personality renowned for his energetic cooking style and catchphrases like "Bam!" and "Kick it up a notch!" Born on October 15, 1959, in Fall River, Massachusetts, he discovered his passion for cooking at a young age while working at a local Portuguese bakery.
Although the grueling hours took a toll on his personal life, leading to his divorce in 1986, his time at Commander's Palace was instrumental in shaping his approach to food and his reputation as a leading chef. In 1992, riding on the heels of Emeril's success, Lagasse opened a second establishment, NOLA (an acronym for New Orleans, Louisiana).
Lagasse’s restaurant company, The Emeril Group, is located in New Orleans and houses restaurant operations and a culinary test kitchen for recipe development.
“Best Southeast Regional Chef” by the James Beard Foundation
Emeril’s Restaurant Ivy Award
Emeril’s New Orleans Fish House “Best Restaurant in Las Vegas” by Zagat
In 2005, he received the “Distinguished Service Award” from Wine Spectator for his significant and long-lasting contributions to the wine industry. Upon high school graduation, Lagasse turned down a full scholarship to the New England Conservatory of Music to pursue his dream of becoming a chef. The success of Emeril's led Lagasse to expand his culinary empire with the opening of NOLA in 1992, further cementing his reputation as a leading chef.
His most recent cookbook is titled Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.
In 2006, he was inducted into the MenuMasters Hall of Fame by Nation’s Restaurant News. In 2004, Delmonico Steakhouse received the Grand Award from Wine Spectator magazine, and has continued each year since. In addition to television, Lagasse has built an empire of products and restaurants.
Early Life and Training
Chef, restaurateur and television personality Emeril Lagasse was born on October 15, 1959, in the small town of Fall River, Massachusetts, where he was raised by his French-Canadian father, Emeril Jr., and his Portuguese mother, Hilda.
Net Worth and Earning: Salary and Investments
Emeril Lagasse, renowned for his culinary prowess and television charisma, has carved out a significant net worth through a variety of ventures in the food industry. This demanding position, which required Lagasse to work 18 hours a day, put a strain on his marriage. His desire for culinary excellence took him to France, where he further honed his skills in Paris and Lyon before returning to the U.S.
to make a name for himself in the vibrant food scene of New Orleans.
His culinary journey began in earnest when he enrolled in the culinary arts program at Diman Vocational High School in 1973.