Emeril Lagasse

Emeril Lagasse

Emeril Lagasse
Born	October 15, 1959 Fall River, Massachusetts, U.S.
Nationality	American
Occupation	Chef, restaurateur, television personality, author

Emeril Lagasse is an American chef, restaurateur, television personality, and author. He was born on October 15, 1959, in Fall River, Massachusetts, U.S.

Early Life and Education

Lagasse developed an interest in cooking at a young age. He attended Diman Regional Vocational Technical High School in Fall River, where he studied culinary arts. After high school, he further honed his skills by attending the culinary program at Johnson & Wales University in Providence, Rhode Island.

Career

Restaurants

Lagasse's culinary career took off when he became the executive chef at the legendary Commander's Palace in New Orleans. He gained recognition for his innovative and bold approach to Creole and Cajun cuisine. In 1990, he opened his first restaurant, Emeril's, in New Orleans. This was followed by the opening of several other successful restaurants, including Emeril's Delmonico, NOLA Restaurant, and Emeril's Chop House.

Television

Lagasse's charismatic personality and cooking skills made him a natural fit for television. He gained widespread fame as the host of the Food Network show Emeril Live, which aired from 1997 to 2007. The show showcased Lagasse's cooking techniques, lively personality, and catchphrases such as "Bam!" and "Kick it up a notch!" He has also appeared as a judge on various cooking competition shows, including Top Chef and Iron Chef America.

Books

Lagasse has authored numerous cookbooks, sharing his recipes and culinary expertise with his fans. Some of his popular books include Emeril's New New Orleans Cooking, Emeril's Creole Christmas, and Emeril's There's a Chef in My Soup!.

Personal Life

Lagasse married his first wife, Elizabeth Kief, in 1978, and they have two children together. They divorced in 1986. He later married his second wife, Tari Hohn, in 2000, and they have two children as well.

Legacy

Emeril Lagasse's impact on the culinary world is undeniable. He popularized the concept of "New New Orleans" cuisine, blending traditional Creole and Cajun flavors with modern techniques. His restaurants continue to be successful, and his television shows and cookbooks have inspired countless home cooks.