Emeril Lagasse’s Net Worth: Here’s How the Talented Chef Cooked His Way to Fame and Riches

Emeril Lagasse’s Net Worth: Here’s How the Talented Chef Cooked His Way to Fame and Riches

Who Is Emeril Lagassé?

Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and author.

As a chef, Emeril Lagassé is noted for his mastery of various cooking styles, including Creole, Cajun, French, and Portuguese cuisines, as well as his self-developed “New New Orleans” cooking style.

Lagassé has leveraged his outstanding cooking skills to carve himself a niche in the restaurant industry. He currently owns a number of renowned restaurants across the United States, including:

• 5 in New Orleans, Louisiana – Emeril’s Restaurant, NOLA Restaurant, Emeril’s Delmonico, Meril, and Emeril’s Table
• 3 in Bethlehem, Pennsylvania – Emeril’s Chop House, Emeril’s Fish House, and BAM (Burgers & More by Emeril)
• 2 in Las Vegas, Nevada – Emeril’s New Orleans Fish House and Delmonico Steakhouse
• 1 in Miramar Beach, Florida – Emeril’s Coastal Italian

Besides current restaurants, Lagassé also operated other successful restaurants that have since closed shop. Examples include Emeril’s Tchoup Chop in Orlando (2003 – 2017), Las Vegas: Table 10 in Las Vegas (2007 – 2017), and Lagasse’s Stadium in Las Vegas (2009 – 2020).

On television, Emeril Lagassé is best known for his role in various cooking TV shows, including The Emeril Lagasse Show, Emeril Live, Emeril Green, and Essence of Emeril. Other television shows associated with Lagassé include Emeril’s Florida, Eat the World with Emeril Lagasse, and On the Table.

Quick Facts

Full Name: Emeril John Lagassé III
Popular Name: Emeril Lagassé
Gender: Male
Birth Date: October 15, 1959
Age: 61 years
Parents: Emeril John Lagassé, Jr. and Hilda Medeiros
Siblings: Delores Lagassé and Mark Lagassé
Birth Place: Fall River, Massachusetts
Nationality: American
Ethnicity: Portuguese and French Canadian
Education: Diman Regional Vocational Technical High School and Johnson and Wales University in Providence – Rhode Island
Marital Status: Married to Alden Lovelace (from around 2000); previously marred to Elizabeth Kief (from 1978 until their divorce in 1986) and Tari Hohn (from 1989 until their divorce in 1996)
Sexual Orientation: Straight
Wife/Spouse: Alden Lovelace
Children: 2 from first marriage to Elizabeth Kief (Jullian Lagassé and Jessica “Jessi” Lagassé Swanson) and 2 from current marriage to Alden Lovelace (Emeril J Lagassé IV (EJ) and daughter Meril Lovelace Lagassé)
Dating: N/A
Net Worth: USD 70 million (as of April 1, 2021)
Source of Wealth: Chef, Restaurant Business, Television, Writing, Acting, and Other Ventures
Height: 5′ 7″ (1.71 m)
Weight: 84 kg; In pounds: 185 lbs.

Early Life

Emeril Legassé was born on October 15, 1959, in Fall River, Massachusetts, to Emeril John Lagassé, Jr. and Hilda Medeiros.

Lagassé discovered his culinary talents while working at a Portuguese restaurant as a teenager. He subsequently attended Diman Regional Vocational Technical High School, where he pursued a culinary arts program.

During this time, Emeril Lagassé also involved himself in music. He was mostly a drummer and percussionist. Thanks to his percussionist skills, Lagassé earned himself a scholarship to study music at the New England Conservatory of Music. However, he turned down the offer and instead chose to pursue his culinary ambitions at Johnson & Wales University in Providence, Rhode Island.

Lagassé graduated from Johnson & Wales University in 1978.

Cooking Career

A year after graduating from college, Emeril Lagassé became executive chef at Dunfey’s Hyannis Resort. In 1983, Lagassé became executive chef of Commander’s Palace in New Orleans, succeeding Paul Prudhomme.

After working at Commander’s Palace for seven and a half years, Lagassé left to open his own restaurant.

In 1990, Emeril Lagassé opened Emeril’s restaurant in New Orleans. The restaurant has received the Wine Spectator Grand Award since 1999.

Banking on the success of Emeril’s, Lagassé went on to open other restaurants in New Orleans as well as Las Vegas, Bethlehem, and Miramar Beach.

Television Career

Emeril Lagassé made his television debut on the show Great Chefs. He appeared on ten episodes of the show.

In 1993, Lagassé became the original host of Food Network’s cooking show Hot to Boil Water. He hosted the show until 1995.

In 1994, Lagassé started hosting his own show, Essence of Emeril, on Food Network. He hosted the show until 1996 when production stopped. However, the show returned in 2000 and ran through 2007, with Lagassé as its presenter.

In early 1997, Emeril Lagassé began producing his second show, Emeril Live. Later that year, Emeril Live received a Cable Ace Award in the category “Best Informational Show.”

Other notable television shows that Emeril has hosted include The Emeril Lagasse Show, Emeril Green, Emeril’s Florida, Emeril’s Table, and Eat the World with Emeril.

Emeril Lagassé’s television career also includes working as a judge on various reality television shows. In 2009, Lagassé became the judge of Top Chef. In 2011, he became a guest judge of the show Top Chef: Texas.

Acting Career

Emeril Lagassé kicked off his acting career in 1996 by appearing as a guest on the animated show Space Ghost Coast to Coast. In 2001, Lagassé starred in the television sitcom Emeril. In 2006, he appeared as himself in the film Last Holiday.

Lagassé has also landed a few voice acting roles. In 2009, he lent his voice to the Disney film The Princess and the Frog.

Writing Career

Emeril Lagassé has authored more than fifteen cookbooks. He published his first book, titled ‘New New Orleans Cooking,’ in 1993. In 1996, Lagassé published his second book titled ‘Louisiana Real and Rustic.’

Other notable cookbooks by Lagassé include:

• Emeril’s Creole Christmas (1997)
• Every Day’s a Party (1999)
• Emeril’s There’s a Chef in My Soup!: Recipes for the Kid in Everyone (2002)
• Emeril’s There’s a Chef in My Family!: Recipes to Get Everybody Cooking (2004)
• Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude (2004)
• Emeril’s There’s a Chef in My World!: Recipes That Take You Places (2006)
• Emeril 20-40-60: Fresh Food Fast (2009)
• Farm to Fork: Cooking Local, Cooking Fresh (2010)
• Sizzling Skillets and Other One-Pot Wonders (2011)
• Emeril’s Kicked-Up Sandwiches: Stacked with Flavor (2012)
• Emeril’s Cooking with Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and Deep Fryer (2013)
• Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (2015)

Awards and Recognition

Emeril Lagassé has received numerous awards for his excellent culinary skills, including:

• 1 Chef of the Year Award by GQ magazine (in 1998)
• 1 Executive of the Year Award by Restaurants & Institutions magazine (in 2004)
• 1 Distinguished Service Award by Wine Spectator (in 2005)
• 1 Daytime Emmy Award (in 2017)
• 2 James Beard Foundation Awards (in 1991 and 2013)
• 2 Lifetime Achievement Awards (by The Food Network in 2009 and Taste Awards in 2013)

Emeril Lagassé’s Net Worth

As of April 1, 2021, Emeril Lagassé had a net worth of $70 million. Lagassé’s portfolio of restaurants, media, culinary products, and cookbooks generates an estimated $150 million annually.

Emeril Lagassé has launched a wide range of branded products, most of which he created in partnership with other brands. On June 8, 2020, Lagassé created a line of dry grocery products labeled ‘Emeril’s,’ in collaboration with B&G Foods. The ‘Emeril’s’ product line includes marinades, salsas, pasta sauces, and Lagassé’s very own “Essence” spice blend. Lagassé also created two lines of kitchen knives in collaboration with Wüsthof and a line of kitchen electrical appliances produced by T-Fal.

In 2008, Lagassé sold all rights to his products to Martha Stewart Living Omnimedia for a whopping $50 million. The deal includes rights to cookware, cookbooks, various food products, and television shows. Emeril retained rights to his corporate offices and restaurants.

Lessons from Emeril Lagassé

1. Leave your mark by introducing new ideas

Emeril Lagassé has left his mark in the culinary world by creating a cooking style known as “New New Orleans.” The cooking style, which is inspired by Creole cuisine, mostly uses local Louisiana ingredients.

2. Sacrifice short-term gains for long-term success

Lagassé won a scholarship to study music at the New England Conservatory of Music. But having discovered his passions for cooking, he chose to pursue a culinary art course at Johnson & Wales University instead.

3. Service to humanity is service to God

Emeril Lagassé is one of the most philanthropic celebrity chefs around. In 2002, Lagassé founded The Emeril Lagassé Foundation, through which he undertakes many of his philanthropic endeavors. Through the foundation, Emeril has contributed over $6 million towards children’s charities.

Famous Quotes by Emeril Lagassé

“If you don’t follow your dream, who will?”

“If you think big, then it’s going to be big.”

“Kids are now eating things like edamame and sushi. I didn’t know what shiitake mushrooms were when I was 10 – most kids today do.”

“My family… always had the value of the family table and these cultural influences of growing up.”

“My philosophy from day one is that I can sleep better at night if I can improve an individual’s knowledge about food and wine, and do it on a daily basis.”

Wrap Up

Emeril Lagassé is one of the world’s most talented chefs. In addition to his remarkable culinary skills, Lagassé has also made a name for himself on television by hosting numerous cooking shows over the years. His net worth is $70 million as of April 2021.

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