Famed Chef and Television Personality

Emeril Lagasse | Biography

Chef, restaurateur, television personality, cookbook author,

• By Stone Palmer
• Original : April 27, 2025

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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. Lagasse honed his culinary skills at Johnson and Wales University and later trained in France, where he refined his approach to Creole and French cuisine. His career took off when he became the executive chef at Commander's Palace in New Orleans, a role he held before opening his flagship restaurant, Emeril's, in 1990.

Lagasse's dynamic presence on television helped revolutionize the culinary world. He gained fame on the Food Network with shows like "Essence of Emeril" and "Emeril Live," which showcased his unique cooking techniques and lively personality. His influence transcended the screen as he rapidly expanded his brand to include multiple restaurants, cookbooks, and a line of cookware called Emerilware. Throughout his illustrious career, Lagasse has emphasized the importance of passionate cooking and creativity, making him not only a household name but also a significant figure in American gastronomy.

Early Life and Education

Emeril Lagasse was born on October 15, 1959, in Fall River, Massachusetts, to a French-Canadian father and a Portuguese mother. From a young age, Lagasse developed a love for cooking while helping out at a local Portuguese bakery. His culinary journey began in earnest when he enrolled in the culinary arts program at Diman Vocational High School in 1973. 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.

After graduating from high school, Lagasse was offered a scholarship to the New England Conservatory of Music. However, he chose to pursue his dream of becoming a professional chef, enrolling at Johnson and Wales University in Providence, Rhode Island. To support his education, Lagasse worked at a local restaurant, where he met and married fellow student Elizabeth Kief shortly after completing his training. 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.

Career Beginnings at Commander's Palace

Emeril Lagasse's career in the culinary world took a significant leap when he became the executive chef at Commander's Palace in 1982. This prestigious New Orleans restaurant, renowned for its rich tradition of Creole cuisine, demanded intense dedication, requiring Lagasse to work up to 18 hours a day. This position not only honed his culinary skills but also placed him at the center of New Orleans’ vibrant dining scene. 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.

After gaining invaluable experience at Commander's Palace, Lagasse established his first restaurant, Emeril's, in 1990. Set in the emerging Warehouse District of New Orleans, the restaurant showcased a unique blend of French, Spanish, Caribbean, Asian, and Portuguese influences, reflecting Lagasse's diverse culinary background. The restaurant quickly garnered acclaim, earning the title of Best New Restaurant of the Year from Esquire magazine. This success paved the way for Lagasse’s further ventures in the culinary world, marking just the beginning of his rise as a celebrity chef and restaurateur.

Rise to Fame with Emeril's and Television Success

Emeril Lagasse's rise to fame began with the opening of his flagship restaurant, Emeril's, in 1990, located in New Orleans' Warehouse District. The restaurant quickly gained acclaim for its unique fusion of French, Spanish, Caribbean, Asian, and Portuguese flavors, earning the title of Best New Restaurant of the Year from Esquire magazine. 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 innovative approach to Creole cuisine was encapsulated in his bestselling cookbook, Emeril's New New Orleans Cooking, which paved the way for his entry into the television world.

Lagasse's television career took off in the mid-1990s when he debuted on the Food Network with Essence of Emeril, a show that resonated with audiences for its engaging presentation and dynamic cooking style. The series showcased Lagasse's signature catchphrases like "Bam!" and "Kick it up a notch!" which became synonymous with his brand. 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. While some culinary critics questioned the substance of his approach, Lagasse's lively persona and charisma turned him into a household name, solidifying his position as a celebrity chef.

Emeril's Empire: Cookbooks and Endorsements

Emeril Lagasse's culinary career extends far beyond his acclaimed restaurants, marking him as a prominent figure in the world of food through multiple endeavors. His first foray into publishing came with the 1993 release of "Emeril's New New Orleans Cooking," which solidified his reputation for innovative Creole cuisine. The success of this cookbook paved the way for a series of bestselling titles, including “Louisiana Real and Rustic” and “Every Day’s a Party.” Each publication reflects Lagasse’s signature style and flair, combining traditional elements with contemporary flavors that encourage home cooks to explore and experiment.

In addition to his cookbooks, Lagasse has built a substantial empire of culinary products, most notably through his line of cookware called Emerilware. This partnership not only provides home chefs with high-quality kitchen tools but also leverages his brand's prestige to attract loyal customers. Lagasse's presence on television and in the culinary community has allowed him to secure endorsement deals and promote various products, making him a household name. His unique approach has inspired many, solidifying his legacy as a chef who melds entertainment with culinary expertise.

Personal Life: Married Life and Children

Emeril Lagasse has experienced three significant marriages throughout his life. His first marriage was to Elizabeth Kief in 1978, shortly after he completed his culinary education. The couple had two children together but ultimately divorced in 1986, a separation that coincided with Lagasse's rising fame as a chef at Commander's Palace. Despite the challenging circumstances, he remained dedicated to his culinary career while maintaining a relationship with his children.

In 1989, Lagasse married fashion designer Tari Hohn, but this union lasted until 1996. His third marriage, to real estate broker Alden Lovelace, has been more stable. The couple shares two children, daughter Meril Lovelace Lagasse and son Emeril John Lagasse IV, born in March 2003. Emeril's commitment to family is evident, as he values the balance between his hectic professional life and being a dedicated father.

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. As of 2023, his estimated net worth stands at around $70 million. Much of this comes from his successful restaurant empire, which includes multiple dining establishments in New Orleans and beyond, each celebrated for their innovative takes on Creole and Cajun cuisine. Lagasse's financial success can also be attributed to his extensive line of branded products, including cookware and kitchen appliances under the name Emerilware, which have become staples for home cooks and aspiring chefs alike.

In addition to his restaurant and product lines, Lagasse's television appearances have significantly boosted his earnings. Shows like "Emeril Live!" and "Essence of Emeril" not only solidified his celebrity status but also contributed to lucrative contracts with the Food Network. His approach to cooking and entertainment, characterized by catchy phrases and engaging banter, made him a household name, leading to lucrative endorsement deals and participation in high-profile events. Lagasse has also authored several best-selling cookbooks, further enhancing his brand and financial standing in the culinary world.