E.J. Lagasse fell in love with food at a very young age. As the son of Chef Emeril Lagasse, he spent most of his early years in kitchens and at home where the family table was a central part of daily life. Cooking with his dad at home and exploring new culinary experiences were fundamental to his childhood and instilled an appreciation and respect for seasonality and nature that has led to his dedication to culinary artistry.
At 13, he started working in the kitchen at Meril Restaurant in New Orleans, and throughout high school he continued working for his father at Emeril’s Coastal in Florida. During summer breaks, E.J. had an opportunity to stage at highly acclaimed Café Boulud in New York City where he gained invaluable experience training under Daniel Boulud. He went on to spend nearly two years training at the celebrated Le Bernardin with Eric Ripert. After graduating from culinary school at Johnson & Wales, he spent time refining his skills in some of the world’s most renowned kitchens including Core by Clare Smyth in London and Frantzén in Stockholm.
In 2022, E.J. returned to New Orleans to take the helm as Chef, Co-Owner where he leads the day-to-day restaurant operations. Following an extensive renovation in 2023, the flagship reopened with a refined menu that pays homage to the restaurant’s rich culinary heritage while incorporating innovative techniques and modern adaptations of Chef Emeril’s classics.
In 2023, E.J. received the prestigious ‘New Talent of the Year’ award from La Liste, the restaurant guide and ranking that designates the world’s best 1,000 restaurants. ln 2024, Emeril’s received AAA’s esteemed Five Diamond Designation and the restaurant became a member of Relais & Chateaux and Les Grandes Tables du Monde. In October 2025, Emeril's received three stars from The New York Times and earned two MICHELIN stars. With this award, Chef E.J. became the Youngest Chef ever to lead a kitchen with two stars, and he was the recipient of the 2025 American South Young Chef Award.
