Emeril Lagasse

Chef, Owner
Emeril Lagasse

New Orleans

About Emeril Lagasse

Emeril Lagasse is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner. 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 has appeared on a wide variety of cooking TV shows, including the long-running Food Network shows Emeril Live and Essence of Emeril. He is the chef/proprietor of 8 restaurants in the United States. He recently opened Rodos, a Greek restaurant in New York. The restaurant is the first project as a part of Lagasse’s new consulting division, We Love Food Hospitality.

Accolades

  • Man of the Year
    GQ Magazine
  • Best Chef: Southeast
    James Beard Foundation
  • Humanitarian of the Year
    James Beard Foundation
  • Top 25 Chefs in the Country
    Food & Wine
  • Top 10 Shows (Essence of Emeril)
    TIME magazine
  • 25 Most Intriguing People of the Year
    People magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

Where I Go Out

At My Venues

Sticky Buffalo Chappapeela Farms duck wings
$$$, Modern, Full Bar, American, Cajun / Creole, Bar, Lower Garden
"When I'm not eating wings from my own restaurant, I love the duck wings at Emeril's! It's obviously a bit more fancy than a takeout joint, but it's definitely on-point. They're crispy, savory, and flavorful. It hits all the notes of a great wing!"
Grand charcuterie tasting
$$$, Full Bar, Steakhouse, Cajun / Creole, Central City
"Chef Anthony Scanio and executive sous chef Will Avelar are making killer housemade charcuterie. It’s my favorite in the city, seriously. It's got duck prosciutto, capocollo, chorizo, lingua, and more. I like to sit at the bar and enjoy the tasting board with a few cocktails."
At my venues
Bone-in ribeye
$$$, Full Bar, Steakhouse, Cajun / Creole, Central City
"This 20-ounce dry-aged ribeye is seared at 1200 degrees; the sear on this steak actually crunches when you bite into it. It's served with a housemade Worcestershire sauce."
Bone-in ribeye
$$$, Full Bar, Steakhouse, Cajun / Creole, Central City
"When we're in the mood for steak (which is often), we turn to Emeril's Delmonico to satisfy our hankering. The fact that the steaks are dry-aged in-house only compels me to visit more often. Dry-aging usually results in beefier tasting beef, and this is certainly no exception. I typically prefer my steak au natural, as the steaks at Delmonico need no embellishment, but don’t be afraid to gild the lily with the complex, tangy, and slightly sticky Worcestershire sauce that the folks here make."