Emeril Lagasse Bio, Age, Career, Net Worth, Salary, Height, Weight


Emeril Lagasse is a renowned American chef, culinary expert, and author famous for his iconic “catchphrases”, his fresh and unique cooking techniques. He was born to John and Hilda on 15th October 1959, in Fall River, Massachusetts.

Emeril Lagasse Education Details

After high school graduation, Emeril declined a full scholarship to attend the New England Conservatory School in favor of pursuing a career in cooking. After graduating from Johnson & Wales University he worked in several restaurants between the USA and France.

Emeril Lagasse Net Worth And Salary Details

He hosted several cooking shows including the Emeril Lagasse Show, Emeril’s Table, and Emeril Green. He was also one of Bravo’s “Top Chef” judges in 2009. He published a couple of cookbooks.

In 2017, Emeril won a Daytime Emmy Award for Outstanding Culinary Program. He was nominated for the TV Guide Awards. Emeril prefers Cajun and Creole cooking styles. He contributed some of his recipes to the Worldwide Space Station.

Emeril’s estimated Net Worth is $70 million. His main sources of income are his restaurants, his cookbooks, and television shows.

In 2008, he earned a $450 million deal with Martha Stewart Living Omnimedia. His annual salary is estimated to be $150 million.

Emeril Lagasse Marriage Details With Kids

Emeril has been married 3 times. He has two children, Jillian and Jessica, from his first marriage to Elizabeth Kief. He married Tari Hohn in 1989 and they separated in 1996. He has two children from his wife, Alden Lovelace to whom he has been happily married since 2000.

Emeril Lagasse Restaurants

In 1979, Emeril became the Executive Chef at the Hyannis Resort. In 1990, he opened his first restaurant and called it Emeril’s and since 1999 it has been winning the Wine Spectator Grand Prize. He is the Executive Chef of 13 top-tier restaurants across Pennsylvania, Bethlehem, Orlando, Las Vegas, and New Orleans.

He signed a contract with B&G Food with the brand product line including Emeril’s signature essence spice blend, salsas, marinades, sauces, and pasta. In 2004, he permitted to use his name on a variety of Pride and San Juan products such as heirloom tomatoes, fresh herbs, and spring salad blends.

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