Emeril Lagasse Pics

Emeril

Lagasse

15 October 1959

John

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Brown - Dark

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Fall River, Massachusetts

Libra

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Chef and TV show host

Male

American

Emeril John Lagasse (pronounced born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “BAM!” The "Emeril Empire" of media, products and restaurants generates an estimated US$150 million annually in revenue.

Actor/Actress, Producer, Soundtrack

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Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary Doctorate degree from the university. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander`s Palace, where he was executive chef for seven and a half years. Lagasse is now the chef-proprietor of ten restaurants in New Orleans, Las Vegas, Orlando, Atlanta, Miami, and Gulfport, Mississippi. In 1990, Chef Emeril opened Emeril’s Restaurant in the Warehouse District in downtown New Orleans. Two years later, he opened NOLA Restaurant in the French Quarter. In 1995, Emeril brought his “New New Orleans” cooking to Las Vegas and opened Emeril`s New Orleans Fish House, located in the MGM Grand Hotel. In 1998, Lagasse opened Emeril’s Delmonico in New Orleans’ historic Garden District. He opened two restaurants in 1999 including Emeril’s Orlando at Universal Studios City Walk and Delmonico Steakhouse in the Venetian Resort/Hotel/Casino. In 2003, he opened three restaurants including Emeril’s Tchoup Chop (pronounced chop-chop) at Universal Orlando’s Royal Pacific Resort; Emeril’s Atlanta at One Alliance Center in the Buckhead neighborhood in Atlanta, GA; and Emeril’s Miami Beach at the Loews Miami Beach Hotel. In June 2007, Lagasse opened his tenth restaurant, Emeril’s Gulf Coast Fish House at the Island View Casino Resort in Gulfport, Mississippi. The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril`s Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril`s Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril`s New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagat. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. In 2004, Delmonico Steakhouse received the Grand Award from Wine Spectator magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine`s "25 Most Intriguing People of the Year." In 2004, he was chosen as “Executive of the Year” by Restaurants & Institutions magazine. In 2005, he received the “Distinguished Service Award” from Wine Spectator for his significant and long-lasting contributions to the wine industry. In 2006, he was inducted into the MenuMasters Hall of Fame by Nation’s Restaurant News. In 2007, he was named “Restaurateur of the Year” by New Orleans CityBusiness. Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1500th show with the network in 2005. He is the host of the Food Network’s "Essence of Emeril" and "Emeril Live" which reach more than 85 million homes daily. The former has been nominated for numerous Emmy Awards, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for "Good Morning America" and appears on Friday mornings. A best-selling author, his creative approach to Creole cuisine is best summarized as “new” New Orleans cooking, also the title of his first cookbook. Eleven more cookbooks have followed including his most recent books Emeril’s Delmonico, and Emeril’s There’s a Chef in My World. As of 2005, 4.2 million copies of Lagasse’s books have been sold. I

www.emerils.com/emeril/biography.html

Culinary Arts, Johnson & Wales University, Providence, RI

www.emerils.com, www.emeril.org, www.foodnetwork.com

Emeril John Lagasse III

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