Emeril Lagasse

Emeril Lagasse is the chef/proprietor of 11 restaurants, including five in New Orleans (Emeril’s, NOLA, Emeril’s Delmonico, Meril and Emeril’s Table at the MSY Airport); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); two at the Wind Creek Bethlehem in Pennsylvania (Emeril’s Chop House and Burgers And More by Emeril); one in Miramar Beach, Florida (Emeril’s Coastal); and his most recent and his first restaurant at sea, Emeril’s Bistro 1396 on Carnival Cruise Line’s Mardi Gras ship. 

As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." Most notably, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. The series received five daytime Emmy nominations and won Outstanding Culinary Program.  The series was also a James Beard semifinalist in the category Outstanding Personality of Host. Lagasse has appeared as a guest judge in five seasons of Bravo’s hit food series, “Top Chef,” and two seasons of “Top Chef Jr”.  He was named a co-host on the last three seasons of the “Rachael Ray Show,” and has appeared on the Cooking Channel with five seasons of “Emeril’s Florida.” Lagasse is the bestselling author of 19 cookbooks, the latest titled Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.

In 2002, Lagasse established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed over $15 million in grants benefitting children’s charities in New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through his Foundation.

In January 2019, Lagasse launched We Love Food Hospitality, a new consulting division of his culinary empire. We Love Food Hospitality consults with both existing and new concept restaurants on menu development, culinary training, and other restaurant operations.

Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and houses culinary operations and a test kitchen for recipe development. For more information visit emerilsrestaurants.com.