Emeril Lagasse

Biography

Emeril Lagasse is one of America's most beloved and influential culinary personalities — a classically trained Portuguese-American chef who became the face of New Orleans cuisine and transformed cooking television into prime-time entertainment. His signature exclamations — 'Bam!' and 'Kick it up a notch!' — entered American pop culture while his cooking demonstrated that Cajun and Creole cuisine were among the most sophisticated and soulful traditions in American cooking. Lagasse succeeded Paul Prudhomme as executive chef at Commander's Palace in New Orleans at just 23, before opening his own restaurant Emeril's in 1990. His empire grew to twelve restaurants across New Orleans, Las Vegas, and beyond, while his Food Network shows drew 20 million viewers per week. Beyond television, Lagasse dedicated himself to the New Orleans community, founding the Emeril Lagasse Foundation which has contributed over $9 million to culinary education programs.

Origin Story

Emeril Lagasse grew up in Fall River, Massachusetts, the son of a French-Canadian father and Portuguese mother — a heritage that gave him an instinctive feel for bold seasoning and communal cooking. His mother's kitchen was his first classroom; by ten, he was making his own bread. At sixteen, a scholarship offer from the New England Conservatory of Music — he played trombone and percussion — almost diverted him from cooking. But he chose the culinary arts instead, training at Johnson & Wales before heading to France and then New York. The turning point came when New Orleans' legendary Commander's Palace, home of Paul Prudhomme, needed a new executive chef. Twenty-three-year-old Emeril got the job. Sitting in New Orleans' oldest restaurant kitchen, surrounded by the city's extraordinary culinary heritage, Lagasse realized he'd found his home — a place where food was jazz: improvisational, communal, and always cooking.

Signature Dish

BBQ Shrimp with Rosemary Biscuits

Achievements

• Succeeded Paul Prudhomme at Commander's Palace at age 23
• Founded Emeril's restaurant (1990) — a New Orleans institution for 30+ years
• Hosted Emeril Live, one of Food Network's highest-rated shows ever
• Established the Emeril Lagasse Foundation donating $9M+ to culinary education
• Author of 19 cookbooks selling millions of copies worldwide

Career Highlights

• Executive Chef at Commander's Palace, New Orleans (1982–1990) at age 23
• Opened Emeril's Restaurant, New Orleans (1990)
• Launched Essence of Emeril and Emeril Live on Food Network (1993)
• Expanded to 12 restaurants across 4 cities
• Emeril Lagasse Foundation contributes $9M+ to culinary education

Awards & Honors

• James Beard Award: Best Chef Southeast (1991)
• James Beard Award: Best Chef Southeast (1998)
• Food Network's Highest-Rated Cooking Show — Emeril Live
• Honorary Doctorate from Johnson & Wales University
• New Orleans Tourism Ambassador

Legacy & Impact

Emeril Lagasse transformed Cajun and Creole cooking from regional American cuisine into internationally recognized fine dining traditions. His television personality — enthusiastic, loud, joyful — made cooking feel like a celebration rather than a chore, drawing millions of Americans into their kitchens. His foundation's investment in culinary education has created pathways for underserved youth to enter the culinary profession, while his restaurants maintained the highest standards of New Orleans hospitality for decades.

Pro Tips

• Build your Cajun trinity — onions, celery, and bell pepper — as the foundation of almost every New Orleans dish
• Season every layer: the roux, the vegetables, the protein, the sauce — flavor is built, not added at the end
• Never rush a roux — the difference between a blonde, peanut butter, and chocolate roux is the foundation of Cajun cooking

Cookbook

Emeril's New New Orleans Cooking