Age, Biography and Wiki

Emeril Lagasse (Emeril John Lagassé III) was born on 15 October, 1959 in Fall River, Massachusetts, U.S., is an American celebrity chef and restaurateur (born 1959). Discover Emeril Lagasse's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 64 years old?

Popular As Emeril John Lagassé III
Occupation N/A
Age 64 years old
Zodiac Sign Libra
Born 15 October 1959
Birthday 15 October
Birthplace Fall River, Massachusetts, U.S.
Nationality United States

We recommend you to check the complete list of Famous People born on 15 October. He is a member of famous chef with the age 64 years old group.

Emeril Lagasse Height, Weight & Measurements

At 64 years old, Emeril Lagasse height not available right now. We will update Emeril Lagasse's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Who Is Emeril Lagasse's Wife?

His wife is Elizabeth Kief (m. 1978-1986); 2 children Tari Hohn (m. 1989-1996) Alden Lovelace (m. 2000); 2 children

Family
Parents Not Available
Wife Elizabeth Kief (m. 1978-1986); 2 children Tari Hohn (m. 1989-1996) Alden Lovelace (m. 2000); 2 children
Sibling Not Available
Children Emeril John Lagasse IV, Meril Lovelace Lagasse, Jillian Lagasse, Jessica Lagasse

Emeril Lagasse Net Worth

His net worth has been growing significantly in 2023-2024. So, how much is Emeril Lagasse worth at the age of 64 years old? Emeril Lagasse’s income source is mostly from being a successful chef. He is from United States. We have estimated Emeril Lagasse's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income chef

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Timeline

1959

Emeril John Lagassé III (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.

He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style.

He is of Portuguese descent on his mother's side, while being of French heritage through his father.

He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows Emeril Live and Essence of Emeril, and is associated with several catchphrases, including "Kick it up a notch!"

and "Bam!"

Emeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts.

His father, Emeril John Lagassé Jr., was from Quebec, and his mother, Hilda Medeiros, was from Portugal.

Lagasse stated that he "grew up very Catholic".

Lagasse worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School.

His talents as a percussionist earned him a scholarship to the New England Conservatory of Music, but he chose instead to attend Johnson & Wales University in hopes of becoming a chef.

1978

He attended Johnson & Wales in 1978.

Many years later, the school awarded him an honorary doctorate.

Lagasse graduated from the culinary school at Johnson & Wales University in 1978 and became executive chef at the Dunfey's Hyannis Resort in 1979.

1982

In 1982, Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant.

1983

He was nominated as Chef of the Year in 1983.

1990

In 1990, he opened Emeril's in New Orleans.

1993

From 1993 to 1995 he was the original host of Food Network's How to Boil Water.

After several appearances on several other Food Network programs, Lagasse hosted his own show, Essence of Emeril.

"Essence" in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking, and which is commercially available in several flavors.

He also often suggested that viewers of his show create their own spice blends that reflect their personal tastes and be unafraid to use them to customize the dishes he would teach.

Lagasse was one of sixteen chefs featured in the 1993 Julia Child series Cooking with Master Chefs.

1997

In early 1997, Emeril Live began production.

Later that year, the show won a Cable Ace Award for "Best Informational Show" of 1997.

1999

It was designated "Restaurant of the Year" in Esquire magazine that year and has been a recipient of the Wine Spectator Grand Award since 1999.

Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans.

2005

In 2005, Lagasse's portfolio of media, products, and restaurants was estimated to generate US$150 million annually in revenue.

He also appeared on Shop at Home Network (which, like Food Network, was owned by Scripps Networks), on the From Emeril's Kitchen from 2005 to 2006.

2006

In August 2006, Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts.

Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors.

Lagasse's restaurant company, The Emeril Group, is located in New Orleans and houses restaurant operations, a culinary test kitchen for cookbook and recipe development, and a boutique store for his signature products.

His company in 2023 owns 5 restaurants.

Lagasse first appeared on television on the show Great Chefs where he was featured on ten episodes, including Great Chefs, the Louisiana New Garde, New Orleans Jazz Brunch and Great Chefs — Great Cities.

The program was discontinued after Scripps liquidated Shop at Home's assets to Jewelry Television in June 2006.

On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including "Bam!".

Emeril's signature catchphrase began simply as a means of keeping his studio crew awake, alert and focused.

When Emeril first began at Food Network, he would tape seven shows a day, from seven in the morning until two in the afternoon.

The interjection soon proved a hit with viewers.

"Kick it up a notch", "Aw, yeah, babe" and "Feel the love", are usually said before or after adding something spicy to a dish, or after the reaction to adding something.

When frying or making dishes like sausage, Lagasse advocated using genuine lard, boasting, "Pork fat rules!"

This style developed fully, and Lagasse became more comfortable when a live studio audience was added in the change from Essence of Emeril to Emeril Live.