skip navigation
Emeril Lagasse

Emeril Lagasse

Up
Down

| VIEW ALL

TCM Messageboards
Post your comments here
ADD YOUR COMMENT>

share:

TCM Archive Materials VIEW ALL ARCHIVES (0)

Recent DVDs

 
 

Emeril Lagasse - NOT AVAILABLE

Find what your looking for faster use the search field below to shop for titles.

SEARCH TCM.COM/SHOP


OR ... Click here to VOTE > for this person to be released on Home Video



Also Known As: Emeril John Lagasse Died:
Born: October 15, 1959 Cause of Death:
Birth Place: Fall River, Massachusetts, USA Profession: actor, TV personality, chef, author

Biography CLOSE THE FULL BIOGRAPHY

Known as much for the catchphrases "Bam!" and "Kick it up a notch!" as his Creole-infused recipes, celebrity chef supreme Emeril Lagasse became a major feature on the American culinary landscape with massive exposure on cooking shows such as "Essence of Emeril" (Food Network, 1994-2008). After earning his stripes with a stellar run as the executive chef at the renowned New Orleans eatery Commander's Palace, Lagasse opened the first of several astonishingly successful restaurants of his own in 1990. Within a few short years, he parlayed that success into a slew of awards, best-selling cookbooks and his own cooking show, "Essence of Emeril," named after his ubiquitous retail line of seasonings. More television projects and restaurants followed, as did books - over 15 bestsellers, in addition to a line of children's books. Lagasse appeared regularly on virtually every talk show - both daytime and late night - and even enjoyed a regularly featured character based on him on the animated comedy series "Futurama" (FOX, 1999-2003; Comedy Central, 2009- ). His vast empire grew to include lines of cookware, appliances, and apparel, as well as a philanthropic organization he founded in 2002. As the poster child...

Known as much for the catchphrases "Bam!" and "Kick it up a notch!" as his Creole-infused recipes, celebrity chef supreme Emeril Lagasse became a major feature on the American culinary landscape with massive exposure on cooking shows such as "Essence of Emeril" (Food Network, 1994-2008). After earning his stripes with a stellar run as the executive chef at the renowned New Orleans eatery Commander's Palace, Lagasse opened the first of several astonishingly successful restaurants of his own in 1990. Within a few short years, he parlayed that success into a slew of awards, best-selling cookbooks and his own cooking show, "Essence of Emeril," named after his ubiquitous retail line of seasonings. More television projects and restaurants followed, as did books - over 15 bestsellers, in addition to a line of children's books. Lagasse appeared regularly on virtually every talk show - both daytime and late night - and even enjoyed a regularly featured character based on him on the animated comedy series "Futurama" (FOX, 1999-2003; Comedy Central, 2009- ). His vast empire grew to include lines of cookware, appliances, and apparel, as well as a philanthropic organization he founded in 2002. As the poster child for the cooking craze that swept America in the late-1990s, Lagasse's appeal sprang largely from an adventurous, intercontinental approach to comfort food, delivered in an unassuming, fun-loving manner by a natural self-promoter.

Born Emeril John Lagasse on Oct. 15, 1959 in Fall River, MA, he was the son of Portuguese parents John and Hilda. It was from his mother that Lagasse gained his first culinary instruction, and honed his skills further as a teen while working at a local Portuguese bakery. A talented drummer, he was offered a full scholarship to the New England Conservatory of Music after graduating high school. Lagasse instead chose to pursue his love of cooking by becoming a professional chef. To this end, he enrolled at nearby Rhode Island's Johnson and Wales University where he earned a degree in the culinary arts. After college, Lagasse spent time abroad in Paris and Lyon, where he embraced further culinary training and learned the secrets and traditions of French cuisine. Eventually, the newly minted chef returned stateside, where he impressed patrons at various restaurants in New York, Boston and Philadelphia before making the fateful move to New Orleans. Asked to come to the Big Easy by restaurateurs Dick and Ella Brennan, Lagasse made a name for himself at the famed Commander's Palace restaurant, where he fell in love with the flavors of Cajun and Creole cooking during his seven and a half-year tenure.

In 1990, Lagasse ventured into business for himself when he opened his first dining establishment, the Creole-infused Emeril's Restaurant, in downtown New Orleans. An immediate success, the upscale eatery - named "Restaurant of the Year" by Esquire magazine later that same year - would be the first of more than 10 establishments Lagasse would open across the country in locations such as Las Vegas, NV, Orlando, FL and Bethlehem, PA in the years that followed. With his reputation growing almost exponentially, Lagasse won the prestigious James Beard Award for "Best Southeast Regional Chef" in 1991, and was widely touted as one of America's top 25 new chefs. Soon, he began appearing on several installments of the celebrated "Great Chefs" specials, including "A New Orleans Brunch" (PBS, 1992) and "A Holiday Table" (PBS, 1992). The following year, Lagasse shared his early culinary secrets with the publication of his debut cookbook - the first of dozens - "New" New Orleans Cooking, in April 1993. With the wave of celebrity chef mania on the rise, television came courting Lagasse in earnest, and the following year the rising star hosted a cooking show of his own, titled "Essence of Emeril" (Food Network, 1994-2008). Practically overnight, the program became one of the network's highest rated shows.

Inspired by the success of "The Essence of Emeril," Lagasse wasted no time launching a second show, "Emeril Live" (Food Network, 1997-2007; FLN, 2008-2010; Cooking Channel, 2010- ). With a more kinetic, faster-paced format than its predecessor, this second endeavor went on to win the celebrity chef a Cable Ace Award for Best Informational Show in its debut season. Now with two successful series under his belt, Lagasse's professional world was heating up and the entire country wanted a taste of what he had to offer. In 1998 - the same year he was named Chef of the Year by GQ magazine - ABC decided they also wanted a piece-of-the-pie and offered Lagasse a position as Food Correspondent for "Good Morning America" (ABC, 1975- ). In this new freelance position, he brought Cajun and Creole cuisine from the Bayou to the masses via yet another previously untapped demographic - early morning news audiences. His first stumble came at the height of his popularity, when Lagasse tried to cook up a successful sitcom, not surprisingly titled "Emeril" (NBC, 2001), on which he starred as a celebrity chef trying to juggle his burgeoning television career with his hectic family life. The show, co-starring the late Robert Urich, failed to tantalize audiences and left a bad taste in the mouth of critics, leading to a quick cancellation.

The failure of "Emeril," however, was only a minor blip on the radar for Lagasse's growing empire. The culinary entrepreneur turned into a philanthropist in 2002, when he established the Emeril Lagasse Foundation, an organization that would support children's educational, nutritional, and arts programs. He reached for the stars and hit yet another milestone in August 2006 by becoming the first celebrity chef to have meals developed for NASA astronauts and actually have those recipes served in space. Lagasse went corporate in 2008 when Martha Stewart Living acquired all of the assets in his vast media and retail enterprises. That same year saw the launch of his latest television venture, the healthy alternative cooking and lifestyle show "Emeril Green" (Planet Green, 2008- ). Lagasse took another stab at acting - this time off camera - when he playfully voiced Marlon, the trumpet-playing alligator, in Disney's return to 2-D animation, "The Princess and the Frog" (2009). He entered the world of culinary competition when he appeared on the special "Super Chef Battle: An Iron Chef America Event" (Food Network, 2010). Teamed with Mario Batali, Lagasse went up against Iron Chef Veteran Bobby Flay and White House Executive Chef Cristeta Comerford in a contest using ingredients from the White House garden.

Besides losing to Flay and Comerford in the aforementioned "Super Chef Battle," Lagasse experienced another minor setback on television when his next program, "The Emeril Lagasse Show" (ION, 2010) - a talk show-inspired outing that featured bandleader Dave Koz - was canceled within months after its premiere. Undeterred, the cornucopian cook bounced back with two more offerings - "Fresh Food Fast with Emeril Lagasse" (Cooking Channel, 2010- ) and "The Originals with Emeril" (Cooking Channel, 2010- ); the latter show devoted to shining a spotlight on the history of America's most iconic dining establishments.

VIEW THE FULL BIOGRAPHY

Filmographyclose complete filmography

CAST: (feature film)

2.
 Last Holiday (2006)
3.
4.
 Emeril Lagasse: Bam! (2001) Interviewee
5.
6.
 Super Bowl XXXIV (2000) ("Pre-Game Show")
10.
 Emeril Grills (1995) Host
VIEW THE FULL FILMOGRAPHY

Milestones close milestones

1990:
Opened "Emeril's", his first restaurant in New Orleans
1992:
Opened "Nola" his second restaurant in New Orleans
1993:
Published first cookbook "New Orleans Cooking"
1993:
Went on first national book tour
1993:
Asked to host a pilot show for cable tv
1994:
Began taping cooking show
1995:
Opened "Emeril's New Orleans Fish House" his third restaurant in Vegas
1996:
Published second cookbook "Louisiana Real and Rustic"
1997:
Began production of "Emeril Live"
1997:
Published third cookbook "Emeril's Creole Christmas"
1998:
Became food correspondent for ABC "Good Morning America"
1998:
Opened "Delmonico Restaurant and Bar" his fourth restaurant in New Orleans
1998:
Published fourth cookbook "Emeril's TV Dinners"
1999:
Opened "Emeril's" his fifth restaurant in Orlando, Florida
1999:
Opened "Delmonico Steakhouse" his sixth restaurant in Vegas
1999:
Published fifth cookbook "Every Day's a Party"
2000:
Cookbooks (published by Harper Collins) reached 2 million mark
2001:
Filmed 1000th show for The Food Network
2001:
Received his own sitcom
2002:
Opened "Tchoup Chop" his seventh restaurant in Orlando, Florida
2002:
Published first kids cookbook "There's a Chef In My Soup"
2002:
Prepared to open eighth restaurant in Atlanta
VIEW ALL MILESTONES

Education

Johnson & Wales University: Providence , Rhode Island -

Notes

Emeril's catch phrases are: "Bam!" and "Kick it up a notch!"

Companions close complete companion listing

wife:
Elizabeth Lagasse. Divorced; mother of Jessica and Jillian.
wife:
Tari Hohn. Fashion designer. Married in 1989; divorced in 1996.
wife:
Alden Lovelace. Real-estate manager. Married in May 2000; her second marriage.

Family close complete family listing

father:
John Lagasse. Factory worker. Of French-Canadian and Portuguese descent.
mother:
Hilda Lagasse. Of Portugues descent.
daughter:
Jessica Lagasse. Born c. 1979.
daughter:
Jillian Lagasse. Born c. 1981.
VIEW COMPLETE FAMILY LISTING

Please support TCMDB by adding to this information.

Click here to contribute