- Is an accomplished drummer
- Born to a Portuguese mother and a French Canadian father.
- Began his career as a sous chef at Parker's House restaurant in Boston in 1976. One of his fans was Julia Child.
- Emeril turned down a scholarship for music to study cooking. Emeril was a talented percussionist.
- Has a degree in Culinary Arts from Johnson & Wales University, Providence, Rhode Island.
- Has two girls, Jessica and Jillian, with his first wife, Elizabeth.
- Wife Alden Lovelace is a native of Gulfport, Mississippi, and they own a home in Pass Christian, Mississippi, on the Gulf Coast.
- He and his wife, Alden, welcomed a baby girl, Meril Lovelace Lagasse, who was born at 12:05 p.m. December 10, 2004, and weighed 5 lbs. 13 oz.
- In 2007, Forbes Magazine estimated his earnings for the year at $9 million.
- Emeril loves using garlic and uses it in almost every dish he makes.
- Emeril's famous sayings "BAM" and "Kick It Up A Notch" were created as a result of his grueling shoot schedule. He had limited time off from being a New Orleans chef and would fly to New York to film 8 shows per day. Towards the end of the day and after a big meal, the crew would fall asleep. Emeril decided to say BAM with a loud voice to prevent them from falling asleep.
- Has a son, E.J. (Emeril John Lagasse IV) born March 2003 with wife Alden Lovelace.
- Celebrity chef and restaurateur.
- Has an older sister, Delores and a younger brother Mark
- Grand Marshal, Tournament of Roses parade. (2008)
- Has worked as a chef at Commander's Palace restaurant in New Orleans, 1982-1987.
- Chef/owner, "Emeril's Restaurant" in New Orleans.
- Friend of Dean Fearing and Norman Van Aken.
- When Emeril travels, you can find anything Kenny Chesney or Grace Potter on his playlist and definitely some Sammy Hagar and Billy Joel.
- Emeril Lagasse left Commander's Palace to open his own restaurant. One year after the opening Emeril won the prestigious James Beard Award for Best Chef in the South West.
- BAM! is one of Emeril's famous catchphrases.
- In Emeril's suitcase you'll find a wine screw, flip flops and chef coats.
- Emeril doesn't usually travel with food but if he needs a special ingredient like truffles or caviar, he's been known to bring it himself.
- Emeril's Uncle had a Farm in Westport where he raised chickens, hogs, goats and sheep and he grew fruits and vegetables. Emeril helped with harvesting things like the beans, peppers, zucchinis, milking the goats and cows and gathering the eggs from the chicken coop. They had a vegetable garden in their backyard in Fall River that Emeril and his Dad tended to. Anything they didn't eat they brought to the farmers market or to their neighbors. Emeril learned a lot from these experiences especially the connection between the food we eat and the people who grow it.
- Since its launch, the Emeril Lagasse Foundation has awarded more than $7 million to support children's culinary, nutrition and arts program charities.
- Most people know Emeril for his Creole cuisine, but he also makes Spanish, Asian, French, Caribbean and Native Portuguese dishes.
- Emeril considers Julia Child as one of his mentors.
- Emeril Lagasse won his second James Beard Award for Humanitarian of the Year.
- Emeril's favorite snack is potato chips. He especially likes Zapp's potato chips that have been in the freezer.
- On Emeril's travel playlist, you can find Kenny Chesney, Grace Potter, Sammy Hagar and Billy Joel.
- Emeril doesn't usually travel with food, but if he needs a special ingredient like truffles or caviar, he's been known to bring it himself.
- Emeril Lagasse left Commander's Palace to open his own restaurant. One year after the opening, Emeril won the prestigious James Beard Award for Best Chef in the South West.
- Emeril Lagasse's first job was at a Portuguese bakery in Fall River Massachusetts.
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