B I O G R A P H Y


The world of culinary professionals, critics, gourmets and foodies
applauded enthusiastically when one of the New Orleans'
brightest stars - Executive Chef Emeril Lagassa of
Commander's -- spun out into his own orbit,
and opened Emeril's Restaurant in March 1990.

From its first day , Emeril's Restaurant -- and the multitalented man who
reinvents it at every meal -- became the focus of ecstatic praise. And
congratulations came not only from the local New Orleans gentry or the
writers who prowl the region for culinary news, but from national
magazines like Esquire, Conde Nast Traveler
and Travel & Leisure; from noted food
critics like John Mariani and Gene Bourg. In fact,
Restaurants & Institutions awarded Emeril's Restaurant with the prestigious Ivy Award for 1994.

Yet Emeril's background was modest. As a boy growing up in the small town
of Fall River, Massachusetts, he worked at the local Portuguese bakery,
where he became adept in the art of bread and pastry baking. As a teen,
Emerald turned down a music scholarship to follow his real dream and worked
his way through the culinary program at Johnson and Wales University, from
which he holds his Doctorate Degree.

Finished from his formal Education, Emeril turned his eye toward the
classic cuisine of France, and after polishing his skills in Paris and
Lyons he returned to the States, where he performed in several fine
restaurants in New York, Boston and Philadelphia. His extraordinary talent,
coupled with his unswerving commitment to using only the finest, freshest
products in the masterpieces he created brought him to the attention, among
others, of Ella Brennan, the doyenne of New Orleans' culinary community.
Ella persuaded 26-year-old Emeril to move to the Big Easy, where for 7 1/2
years he presided - to enormous critical acclaim -- over Ella and Dick
Brennan's legendary restaurant, Commander's Palace.

Now captain of his own ship, Emeril hasn't really changed much. He remains
devoted as ever to using fresh, top quality ingredients in the dishes he
creates, and employs cottage industry ranchers, farmers, and fisherman to
ensure that he will always get the best for his restaurant. He tirelessly
explores the Gulf waters and the Louisiana countryside to discover untapped
sources for delicious and interesting food experiences. And he has reliable
sources around the country from whom he orders whatever fresh meat, fish or
produce he can't get at home. And he is always, always creating, much to
the delight of his regular customers, of whom there are a horde -- not only
locals, but also a growing cadre of those lucky enough to be able to fly
down to N'Awlins just for lunch or dinner at Emeril's.

The food at Emeril's is somewhat eclectic, but leans more toward what
Emeril calls "New New Orleans" cuisine. Although the menu often abounds
with a pastiche of tempting dishes in the style of Southwestern, West Coast
Oriental, or New England cooking, the roots of each -- as well as some of
the ingredients -- are usually in the Creole genre. At a single meal, for
instance, a dinner might enjoy a stirfry of crawfish over fried noodles
with sesame and ginger sauce, and hickory-grilled chicken with black bean
sauce, fresh tomato salsa, guacamole and tortilla strips. Or another might
order the smoked duck and wild mushroom gumbo, and rack of lamb with Creole
mustard crust, rosemary au jus and apple mint relish. Dessert could be a
unique homemade goat cheese cheesecake with Creole cream cheese coulis, a
rich chocolate pecan terrine with coffee anglaise, or a totally sinful
banana crust and caramel drizzles.

The charisma of the Chef contributes greatly to the warmth of the renovated
warehouse, where exposed brick and glass walls flank on side of the
120-seat main dining room. The most recent addition of the 50-seat private
party room satisfies the customer hosting a special event. At a sassy
semicircular food bar, an additional eight or so lucky diners can watch
Chef Emeril personally create magic for them as he turns culinary
excitement out of his skillets, all the while chatting with his audience
and wowing them with his twinkly, puckish grin.

Emeril's Restaurant will always offer something fresh and deliciously
provocative because Emeril himself never stops thinking of new ways to
outdo everything he's already done. It's no wonder that Emeril's star has
risen so high so quickly in a world already crowded with dazzling
restaurants and celebrity chefs.


HONORABLE CHARGES

"The Ivy Award" -- Restaurants & Institutions
"American Express Fine Dining Hall of Fame" --Nation's Restaurant News
"Best Southeast Regional Chef" -- The James Beard Foundation
"Best New Restaurant" -- John Mariani, Esquire magazine
"One of the top 25 Chefs in the Country" -- Food & Wine magazine
"Five Beans" -- Gregory Roberts, food critic


Go to Emeril Lagasse's: [ Home Page ] [ Recipes ] [ Interview ] [ Restaurant ] [ Cookbook ]


Copyright © 1996 Boiling Water, Inc. All rights reserved.