Emeril Lagasse

Emeril John Lagasse III is an American chef, restaurateur, television personality, and author. He is widely recognized for his mastery of Creole and Cajun cuisine, as well as his self-developed "New New Orleans" culinary style, which incorporates regional Louisiana ingredients alongside influences from Asian, Portuguese, Southwestern, and other culinary traditions. Over his career, Lagasse has established a prominent presence across broadcasting, culinary publishing, commercial food products, and fine dining.

Lagasse was born on October 15, 1959, in Fall River, Massachusetts, to a French Canadian father and a Portuguese mother. He grew up in a Catholic household and discovered his interest in cooking while working at a Portuguese bakery as a teenager. He enrolled in a culinary arts program at Diman Regional Vocational Technical High School and was later offered a music scholarship to the New England Conservatory of Music as a percussionist. Choosing to pursue cooking instead, he attended Johnson & Wales University, graduating in 1978 and later receiving an honorary doctorate from the institution.

After completing his culinary education, Lagasse became executive chef at Dunfey's Hyannis Resort in Massachusetts in 1979. In 1982, he succeeded Paul Prudhomme as executive chef at Commander's Palace in New Orleans, leading the kitchen for seven and a half years. In 1990, Lagasse opened his flagship restaurant, Emeril's, in New Orleans. The establishment earned Restaurant of the Year honors from Esquire magazine in its opening year and subsequently became a long-time recipient of the Wine Spectator Grand Award.

Lagasse expanded his national profile through television, beginning with appearances on Great Chefs and hosting How to Boil Water. He subsequently hosted Essence of Emeril and Emeril Live on the Food Network. Known for an energetic hosting approach, he popularized catchphrases such as "Bam!" and "Kick it up a notch!". His television work expanded across multiple platforms, including hosting Emeril Green, The Emeril Lagasse Show, Emeril's Table, Emeril's Florida, Emeril Cooks, and the travel program Eat the World with Emeril Lagasse. Additionally, he served as a judge on Top Chef and appeared in various film and television projects.

Beyond broadcasting and restaurants, Lagasse expanded into culinary merchandise and publishing. He authored numerous cookbooks starting with New New Orleans Cooking in 1993. Through The Emeril Group and corporate partnerships, his brand encompasses cookware, kitchen electrics, grocery items, and signature spice blends such as Emeril's Essence. In 2006, he contributed spicier recipes for astronauts on the International Space Station to offset microgravity flavor dulling. He was named Chief Culinary Officer for Carnival Cruise Lines in 2022.

Lagasse's contributions have earned industry recognition, including a regional James Beard Award and a National Best Recipe award in 2003. He established the Emeril Lagasse Foundation in 2002 to support non-profit programs and educational initiatives for youth, distributing millions of dollars in grants. In 2013, he was named James Beard Foundation Humanitarian of the Year.