Emeril John Lagassé III (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, cookbook author, and recipient of the National Best Dish award in 2003 for his “Turkey and Hot Sausage Chili” recipe. His full name is Emeril John Lagassé III. He has won a regional James Beard Award and is well-known for his expertise in Creole and Cajun cuisine as well as his “New New Orleans” cooking style, which he developed on his own.
His Portuguese ancestry comes from his mother, while his French heritage comes from his father. His mother was born in Portugal and has greatly influenced his cooking. He has made appearances on a broad variety of cooking television shows, such as the long-running Food Network shows Emeril Live and Essence of Emeril. He is also connected with various catchphrases, such as “Bam!” and “Kick it up a notch!”
Emeril Lagasse's Net Worth
In 2021, Emeril Lagasse is a well-known celebrity chef, restaurateur, and cookbook author from the United States. He is also a television personality and has a net worth of $70 million. Emeril is one of the most successful celebrity chefs in the history of the industry. He is also often credited with being the person who originally popularized the idea of a celebrity chef. Both his one-of-a-kind approach to the kitchen and his penchant for the spectacular are defining characteristics of his persona. It is believed that the revenue generated by Lagasse’s portfolio of media, products, and restaurants totals approximately US$150 million yearly.
In February of 2008, Emeril sold everything to Martha Stewart’s holding firm MSLO for a total of $50 million ($45 million in cash and $5 million in stock). The only thing that Emeril kept was his restaurant chain. These assets were rolled into a new business venture in 2015 under the name Sequential Brands Group, which was then purchased by Marquee Brands in 2019 for a total of $175 million along with the assets of Martha Stewart. But at that time, Emeril had already left for good. Aldin and Emeril placed an ad in the November 2020 real estate market offering their home in Destin, Florida at a price of $5.25 million. The home, which has a total area of 8,000 square feet, was purchased in a transaction that was conducted off-market from Aldin’s cousin. They moved into each other’s homes, with the cousin relocating into the Lagasse family’s residence.
Emeril Lagasse's Early Life
Emeril John Lagasse III was born on October 15, 1959 in Fall River, Massachusetts. His parents, Emeril John Lagasse Jr., who was of French-Canadian descent, and Hilda Medeiros, who was of Portuguese descent, were his parents. When he was a teenager, he got a job at a Portuguese bakery, and it was then that he learned he had a talent for cooking. Lagasse was also an accomplished percussionist in his own right. In addition, there was a younger brother named Mark who worked as a sewing machine technician and an older sister named Delores who had grown up to become a computer operator. Lagasse came to the realization that he enjoyed cooking at the age of seven, while he was helping his mother make a pot of vegetable soup. According to an interview he gave to People Weekly, “I was kind of considered as an odd kid since I liked food.” Lagasse was involved in both sports and music, and he played in a Portuguese band with artists of a more senior age.
He was able to teach himself to play the trombone, trumpet, and flute, but his primary instrument of choice was the drums. On the other hand, he had a natural affinity for the kitchen and the oven. After realizing how skilled he was in the kitchen, he decided to pursue a career in the culinary arts by enrolling in a course at Diman Regional Vocational Technical High School.
Emeril Lagasse's Education
Emeril Lagasse's Girlfriend and Family Life
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While working to put himself through college at the Venus De Milo Restaurant in Swansea, Massachusetts, Lagasse became acquainted with Elizabeth Kief, who would later become his first wife.
Following the dissolution of his marriage to Kief, Lagasse remarried, this time to the fashion designer Tari Hohn; nevertheless, their union also resulted in a divorce.
On May 13, 2000, Lagasse tied the knot for the third time, this time with a real estate broker by the name of Alden Lovelace.
He and Lovelace are the parents of two kids. In 2011, Lagasse and his family made the move to Destin, which is located in the state of Florida. It was on August 24, 2016, that his mother, Hilda Medeiros Lagasse, passed away.
Emeril Lagasse's Career
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Emeril Lagasse received his diploma from the JWU Culinary Institute in 1978 and started working as the Executive Chef at the Dunfey’s Hyannis Resort the following year, in 1979. In 1983, he was one of the candidates for the title of Chef of the Year. In 1982, Lagasse took over for Paul Prudhomme as the executive chef of Commander’s Palace in New Orleans. He worked there under the direction of Richard Brennan, Sr. Before he left to start his own restaurant, he was the head chef at that establishment for around seven and a half years.
In the year 1990, he launched Emeril’s restaurant in the city of New Orleans. In that same year, Esquire magazine bestowed upon it the title of “Restaurant of the Year,” and it has been honored with the Wine Spectator Grand Award continuously since the year 1999. The city of New Orleans is home to a number of Emeril Lagasse’s restaurants as well as his company’s headquarters, known as Emeril’s Homebase.
As part of a larger attempt by NASA to enhance the overall quality of the food that is provided for astronauts, Chef Emeril Lagasse submitted six recipes to the meal choices that was offered on board the International Space Station in August of 2006. Particularly Lagasse’s cuisine was chosen in the hopes that the spicier fare would counteract the reported tendency of microgravity to dull flavors. This was the reasoning for the choice.
Lagasse is the proprietor and executive chef of eleven different restaurants across the United States, including locations in New Orleans, Las Vegas, and Orlando. The first time that you saw Lagasse on television was on the show Great Chefs. He was a guest on 10 episodes of the show, some of which are titled Great Chefs, the Louisiana New Garde, New Orleans Jazz Brunch, and Great Chefs — Great Cities.
Between the years 1993 and 1995, he served as the original host of the Food Network program How to Boil Water. After making guest appearances on a number of different Food Network shows, Lagasse eventually had his own show on the network called “Essence of Emeril.” The word “Essence” is a reference to Emeril’s Essence, which is the name of a spice mix that Emeril created and named after himself. He employs this combination of spices quite frequently in his cooking, and it is sold commercially in a variety of flavors. In addition, he frequently recommended that viewers of his show build their own spice mixes that are reflective of their individual preferences and that they not be afraid to utilize these blends while adapting the recipes that he would teach.
Production of Emeril Live started somewhere in the early part of 1997. The award for “Best Informational Show of 1997” was given to the program at the Cable Ace Awards later that year.
In the series “Cooking With Master Cooks,” which aired in 1993 and included a total of sixteen different chefs, Lagasse was one of them.
In addition, he made an appearance on the From Emeril’s Kitchen program that aired on Shop at Home Network from 2005 to 2006 (this network, like Food Network, was owned by Scripps Networks). After Scripps completed the sale of Shop at Home’s assets to Jewelry Television in June 2006, the program was canceled and canceled altogether.
Lagasse is well-known for his lighthearted and humorous hosting approach on television, in addition to his several catchphrases, one of which is “Bam!” The iconic tagline that has become synonymous with Emeril Lagasse originated as a straightforward method for the chef to ensure that his studio crew remained awake, aware, and focused. When Emeril initially started working for Food Network, he was required to record seven shows every day, beginning at 7:00 in the morning and continuing until 2:00 in the afternoon.
The viewers quickly demonstrated their approval of the interjection. It is common practice to utter the phrases “Kick it up a notch,” “Aw, yes, sweetheart,” and “Feel the love” prior to or after the addition of something spicy to a dish, or after the reaction to the addition of something. Lagasse was a proponent of utilizing authentic lard while frying foods or preparing foods like sausage, and he would declare, “Pork fat rules!” This technique matured to its full potential, and Emeril Lagasse felt more at ease once the show’s name was changed from The Essence of Emeril to Emeril Live, which featured a live studio audience.
Emeril Green was a daily show that was presented by Lagasse and shown on the eco-lifestyle network Planet Green, which is part of the Discovery Channel. The show centered on using organic, locally grown, and seasonal vegetables in its recipes, and it was shot on location at several Whole Foods Markets located all across the United States.
During the months of April through July of 2010, Lagasse served as the host of the weekly variety program The Emeril Lagasse Show, which aired on Ion Television on Sundays.
Emeril’s Table is a show that he has hosted on the Hallmark Channel since September of 2011. It only lasted for one season before being canceled. In 2013, Lagasse became the host of the cooking show Emeril’s Florida on the Cooking Channel. From 2013 to 2017, the program ran for a total of five seasons.
Ugly Brother Studios is responsible for producing Eat the World with Emeril Lagasse, which airs on Amazon Prime Video and is hosted by Emeril. On September 9, 2016, the first season of it was made available for streaming online. A Daytime Emmy Award for Outstanding Culinary Program was given to the show in 2017, and it won. in addition to for the Editing of Single-Camera Shots. Emeril and other well-known chefs from around the world, such as Angela Dimayuga, Danny Bowien, Mario Batali, Aarón Sánchez, and José Andrés, go on culinary adventures around the world for the purpose of testing out regional specialties. The show is broadcast on television.
Top Chef Storyline for Emeril Lagasse
In 2009, Emeril Lagasse became one of the judges on Bravo’s Top Chef. In addition, he served as a guest judge during the ninth season of Top Chef: Texas in 2011, and he joined the panel of judges for the tenth and eleventh seasons of the show, which took place in Seattle and New Orleans, respectively. Emeril’s Restaurant was the featured venue for the eleventh season of Top Chef: New Orleans, and the winning dish from each episode was displayed on the menu at the restaurant where the competition took place.
In Season 11 of “Top Chef,” Chef Emeril Lagasse served as a judge once again. Lagasse is the chef and proprietor of thirteen different restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Tchoup Chop); three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Italian Table, Emeril’s Cho
Emeril Lagasse was on an edition of Bravo’s “Top Chef” in 2012 that may have featured the show’s worst performer, and that episode had a probable loser. Emeril was a member of the panel of judges for Season 9 of the cooking competition that won an Emmy award, and they were tasked with determining who would emerge victorious between Paul Qui and Sarah Grueneberg. According to The Hollywood Reporter, Sarah’s meal was influenced by her German-Italian heritage, whereas Qui stuck to his specialty, which is Pan-Asian cuisine. Both dishes were prepared by Qui. Qui emerged victorious in the end.
Nevertheless, the judge, Tom Colicchio, lauded Sarah’s efforts and described the result as “the most difficult decision we’ve ever made” (via Reality Blurred). On the other hand, it seems like Sarah had some choice words for Emeril Lagasse, one of the other judges. In spite of the fact that she first denied it, Sarah eventually confessed to Andy Cohen after the show’s reunion that, in the heat of the moment, she may have told Emeril to “f–k off.” It would appear, based on the expression that appeared on Tom Colicchio’s face when she disputed the tale, that she may have said something along those lines.
On the other hand, she quickly apologized for her behavior on the reunion show, saying through her tears, “Despite the fact that I was feeling a lot of strong emotions, including sadness, I don’t recall saying that. And if I did say it, I certainly did not mean it in any way […] I have always looked up to Emeril as a chef, and I felt like he was really, really pushing me throughout the entire competition. Emeril is the chef that I grew up looking up to. And I have a crush on him.” After getting over the supposed slight, Emeril spoke to the woman, “I adore your meal,” and then went on to give her praise.
Emeril Lagasse's Appearance (Height, Hair, Eyes & More)
| Height | X ft X in X.X m |
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| Body Type | Fit/Skinny/ |
| Sexual Orientation | Straight/Lesbian/Queer/Bisexual |
Facts About Emeril Lagasse
| Nationality | American |
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| Estimate Net Worth | $X.X million |
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| Birthday | MONTH XX. YEAR |