Emeril

Emeril Lagasse
Born	Emeril John Lagasse (1959-10-15) October 15, 1959 (age 57) Fall River, Massachusetts, United States
Education	Diman Regional Voc Tech High School, and Johnson & Wales University
Spouse(s)	Elizabeth Kief (m. 1978–86) 2 children Tari Hohn (m. 1989–96) Alden Lovelace (m. 2000) 2 children
Culinary career
Cooking style	Cajun, Portuguese, Creole, and French
Current restaurant(s) Emeril's Restaurant (New Orleans); NOLA (New Orleans); Emeril's New Orleans Fish House (Las Vegas); Emeril's Delmonico (New Orleans); Emeril's Orlando (Universal CityWalk, Orlando); Delmonico Steakhouse (Las Vegas); Emeril's Tchoup Chop (Orlando); Table 10 (Las Vegas); Lagasse's Stadium (Las Vegas); e2 Emeril's Eatery (Charlotte); Emeril's Chop House (Bethlehem); Emeril's Fish House (Bethlehem); Burgers and More by Emeril (Bethlehem)
Television show(s) The Emeril Lagasse Show, Emeril Live, Essence of Emeril, Emeril Green, Emeril's Florida, On the Table, Eat the World with Emeril Lagasse

Emeril John Lagasse (/ˈɛmərəl ləˈɡɑːsi/ EM-ər-əl lə-GAH-see; born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. 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. However, he is perhaps most notable for having appeared on a wide variety of cooking TV shows, including the long-running Food Network shows Emeril Live and Essence of Emeril. On those shows he pioneered several catchphrases he is associated with, including "Kick it up a notch!" and "Bam!" Lagasse's portfolio of media, products, and restaurants generates an estimated US$150 million annually in revenue.

Lagasse was born on October 15, 1959, in Fall River, Massachusetts to a French-Canadian Québécois father, John Lagassé, and Portuguese mother, Hilda (December 8, 1931-August 24, 2016). Lagasse worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. His talents as a percussionist earned him a scholarship to the New England Conservatory of Music but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. He attended Johnson & Wales in 1978 and the school later awarded him an honorary doctorate.