Emeril Lagasse: Chef Profile

Emeril Lagasse Chef Profile Key Takeaways:

• New Orleans Influence: Emeril Lagasse’s years at Commander’s Palace shaped his bold, Creole-inspired style that defined his career.
• Media Pioneer: He helped launch Food Network into mainstream popularity with The Essence of Emeril and Emeril Live.
• Brand Builder: From restaurants and cookbooks to cookware and philanthropy, Lagasse built a multifaceted empire that influenced generations.

Often referred to as the original “celebrity chef,” he captured America’s attention with his booming personality, catchphrases like “Bam!” and “Kick it up a notch!”, and his infectious passion for food.

Emeril Lagasse Early Life

Emeril grew up in a French-Canadian and Portuguese household, where food was always central to family life. 

His mother, Hilda, was a strong influence, introducing him to the flavors and traditions of their heritage. 

By high school, Lagasse was already working at a local Portuguese bakery, where he honed his knife skills and mastered the art of breadmaking. 

In fact, he became so proficient that he earned a scholarship to the New England Conservatory of Music — not for cooking, but for his skill as a percussionist. 

Ultimately, though, his love for cooking outweighed music, and he chose a different path.

That decision changed the landscape of American dining and food television. Emeril went on to become not only a chef and restaurateur but also a media personality who helped popularize the idea of chefs as entertainment figures.

Emeril's Formal Culinary Training

Emeril Lagasse’s career formally began when he enrolled in Johnson & Wales University in Providence, Rhode Island, a school well-regarded for its culinary program. He graduated in 1978 with a degree in culinary arts and later received an honorary doctorate from the institution for his contributions to the food world.

After graduation, Lagasse refined his skills abroad, training in France where he immersed himself in classic French cuisine. He also spent time learning Italian and Asian cooking techniques, experiences that broadened his flavor palette and eventually informed his eclectic approach to American dining.

His early career took him to fine dining establishments, but the most pivotal moment came in 1982 when he succeeded Paul Prudhomme as the executive chef of Commander’s Palace in New Orleans, one of the most prestigious restaurants in the United States. 

There, Emeril became known for blending French techniques with the bold flavors of Creole and Cajun cooking. This combination of rigorous training and local inspiration would become his lifelong signature.

Emil Lagasse Restaurants & Businesses

Emeril Lagasse built a restaurant empire that showcased his ability to merge high-level technique with approachable, flavor-packed dishes.

1. Emeril’s New Orleans (1990) – His flagship restaurant, located in the Warehouse District of New Orleans, set the stage for his future success. Known for its modern Creole cuisine, it quickly earned acclaim for its innovative menu and lively atmosphere.
2. NOLA Restaurant (1992) – Situated in the French Quarter, NOLA brought a more casual but equally bold dining experience, making Lagasse’s cuisine more accessible to locals and tourists alike.
3. Emeril’s Orlando (1999) – Located at Universal’s CityWalk, this outpost introduced his cooking to a family-friendly, theme-park audience, expanding his brand reach.
4. Emeril’s Delmonico (1998) – A revival of the historic Delmonico restaurant in New Orleans, this fine dining establishment blended classic Creole traditions with modern twists.
5. Emeril’s Coastal (2017) – Opened in Miramar Beach, Florida, this seafood-focused restaurant reflects Lagasse’s continued evolution and his love of Gulf Coast ingredients.

At its peak, Emeril’s restaurant empire spanned multiple U.S. cities, including Las Vegas, Bethlehem (PA), and Miami. While some locations have closed over the years due to market shifts, his flagship in New Orleans remains a cornerstone of his culinary identity.

Other Ventures

Emeril Lagasse was one of the first chefs to successfully diversify into retail, publishing, and branding.

• Cookbooks: He has published more than 20 cookbooks, including Emeril’s New New Orleans Cooking and Emeril 20-40-60, cementing his reputation as an approachable teacher for home cooks.
• Product Lines: Through partnerships with retailers like Macy’s, Emeril launched branded cookware, knives, and kitchen gadgets. His line of sauces, seasonings, and marinades brought his “kick it up a notch” philosophy to supermarket shelves.
• Philanthropy: Lagasse founded the Emeril Lagasse Foundation in 2002, supporting programs that provide culinary training, mentorship, and resources for underprivileged youth.

Shows

Emeril Lagasse was among the first chefs to become a television star. His presence on TV in the 1990s and 2000s paved the way for today’s food entertainment culture.

• The Essence of Emeril (1994–2007) – This Food Network show was his breakthrough. With its enthusiastic energy and memorable catchphrases, it turned Emeril into a household name.
• Emeril Live (1997–2007) – A hybrid cooking and talk show, complete with a live audience and house band, this program captured the excitement of a variety show while keeping food at its center. It solidified Emeril’s place as America’s chef-entertainer.
• Emeril’s Table (2011) – A short-lived but intimate series on Hallmark Channel where Emeril cooked and shared stories with guests seated at a communal table.
• Emeril Lagasse: Eat the World (2016) – A travel and food documentary series on Amazon Prime, following Emeril as he explored international cuisine alongside other famous chefs.
• Emeril’s Florida (2013–2017) – A show on the Cooking Channel focusing on Florida’s diverse food culture, from seafood shacks to fine dining.

Through these programs, Emeril not only taught recipes but also built a larger-than-life persona. He was a pioneer in making cooking fun, interactive, and entertaining for mass audiences, blending the role of chef, teacher, and showman.

Awards and Accolades

Emeril Lagasse’s contributions to the culinary and entertainment worlds have been recognized through numerous awards:

• James Beard Foundation Awards
  • Best Southeast Regional Chef (1991)
  • Who’s Who of Food & Beverage in America (1989)
  • Humanitarian of the Year Award (2013) for his philanthropic efforts
• Restaurants
  • Emeril’s New Orleans earned consistent critical acclaim and helped define modern Creole cuisine. While his restaurants haven’t received Michelin stars, they remain cultural landmarks and culinary destinations.
• Television
  • Daytime Emmy Award for Outstanding Culinary Program (Emeril Live)
  • Induction into the Culinary Hall of Fame (2012)
• Philanthropy
  • The Emeril Lagasse Foundation has raised millions to support culinary and educational initiatives, further cementing his legacy beyond the kitchen.

Conclusion

Emeril Lagasse is more than just a chef; he is an architect of modern American food culture. By blending his French training with the flavors of New Orleans, he created a cuisine that was bold, approachable, and distinctly his own. His booming personality and television presence in the 1990s and 2000s transformed the way Americans viewed chefs, elevating them to celebrity status.

From his flagship restaurant in New Orleans to his empire of cookbooks, product lines, and television shows, Lagasse has left an enduring mark. While culinary trends evolve and new personalities emerge, Emeril’s influence as the chef who showed America that food could be both serious and fun remains unmatched. His famous cry of “Bam!” still echoes as a symbol of joy in cooking.