Emeril Lagasse Net Worth

Net Worth:$70 Million
Date of Birth: October 15, 1959 (64 years old)
Height:5 ft 7 in (1.71 m)
Profession:Television producer, Entrepreneur, Drummer, Actor, Voice Actor, TV chef, Chef, Author, Restaurateur, and Presenter
Nationality:United States of America

What is Emeril Lagasse’s Net Worth and Salary?

Emeril Lagasse is an American on-air personality, cookbook author, and celebrity chef who has a net worth of $70 million. He is widely acknowledged as the most prominent celebrity chef in the world and may have even invented the profession itself.

His trademark persona also includes his personal cooking method and a penchant for the dramatic.


Emeril John Lagasse III was born in Fall River, Massachusetts, on October 15, 1959, to a Portuguese mother Hilda Medeiros, and a French-Canadian father, Emeril John Lagasse Jr.

As a youth, he worked in a Portuguese bakery, where he found his talent for cooking. Lagasse was also an accomplished percussionist.

After graduating from high school, Emeril Lagasse was given a full scholarship to attend the New England Conservatory of Music, but he choose to become a chef instead.


The following year, Emeril studied at Johnson and Wales University in Providence, Rhode Island. To pay for his tuition, he got a job at a nearby restaurant, where he met Elizabeth Kief, another student.

They married in October 1978, just months after Emeril finished his studies. Before returning to the United States, he sharpened his abilities in Paris and Lyon, France.

Emeril then spent the following several years working at upscale eateries all across the Northeast. In 1982, he succeeded Paul Prudhomme as executive chef at the legendary Commander’s Palace restaurant in New Orleans.

Emeril’s marriage suffered because of the rigorous nature of this job, which required him to put in 18 hours a day of labor. In 1983, He was a finalist for Chef of the Year.

In 1983, Emeril was a finalist for Chef of the Year. Lagasse opened his first restaurant, Emeril’s, in 1990 after working there for seven and a half years.

The restaurant was in New Orleans’ underdeveloped Warehouse District and served food with influences from French, Spanish, Caribbean, Asian, and his home Portugal.

In 1999, it won the Wine Spectator Grand Award, and Esquire magazine named it Restaurant of the Year. Many of his restaurants have been franchised, and many of them are in New Orleans.


Following an immediate positive response from customers and reviewers, Emeril opened other eateries. He runs thirteen Emeril’s restaurants as the executive chef. Las Vegas, Orlando, and Pennsylvania, his home state, are additional sites.

He presents cookery shows as well. Emeril served as the show’s first host from 1993 to 1995 on the Food Network. One of the sixteen chefs featured in Julia Child’s series Cooking with Master Chefs in 1993 was Emeril.

Before presenting his own program, “Essence of Emeril,” Lagasse made appearances on a number of other Food Network shows. The word “Essence” in the title refers to his own commercially accessible spice blend, Emeril’s Essence, which he created himself.

He is renowned for encouraging viewers to develop custom spice recipes that suit their preferences. He subsequently started working on “Emeril Live” in the early months of 1997.

Emeril is renowned for his upbeat presenting manner and liberal application of hog fat enthusiasm. His catchphrases “Bam!” and “Kick it up a notch!” have become synonymous with him.

On the Planet Green channel of the Discovery Channel, Lagasse also hosted a daily program called “Emeril Green”.

Cooking with seasonal, local, and organic ingredients was the main focus of this series. It was filmed on-site at different Whole Foods Markets across the US. Emeril’s Table, “The Emeril Lagasse Show,” and “Emeril’s Florida” were among the programs he has hosted. From 2013 to 2017, the latter ran for five seasons.

On an episode of HBO’s “Treme,” which was filmed in New Orleans, Emeril appeared as a guest star. Anthony Bourdain, a writer for “Treme,” and a fellow chef, wrote his scene.

Writing the sequence, according to Bourdain, was “a fantasy” for him since it allowed him to reveal a side of Emeril that isn’t always shown on his cooking shows but is rumored to exist.

Additionally, Emeril established his own line of pasta sauces, marinades, salsas, and other dry food items under his own brand name.

He launched two kitchen knife lines from Wusthoff, cookware from All-Clad, and a range of T-Fal electrical appliances for the kitchen.

Purchase by Martha Stewart

For $50 million ($45 million in cash and $5 million in stock), Emeril sold everything to Martha Stewart’s holding firm MSLO in February 2008 with the exception of his restaurant chain.

In 2015, these resources were combined to form Sequential Brands Group, which was later acquired by Marquee Brands in 2019 for $175 million together with Martha Stewart’s resources. Emeril, though, had long since left.

Real estate and Private life

From 1978 to 1986, Emeril was wed to Elizabeth Kief, who was also his first wife. During the years 1989 through 1996, Lagasse was married to fashion designer Tari Hohn.

In May 2000, Emeril remarried real estate agent Alden Lovelace, so hoping the third time is the charm. Their time is split between Destin, Florida, and New Orleans because they have two kids.

Aldin and Emeril announced in November 2020 that they would be selling their $5.25 million home in Destin, Florida.

Actually, Aldin’s cousin was paid off-market for the 8,000-square-foot house. The cousin moved into the Lagasses’ home, and their residences were switched out.


Emeril Lagasse founded the Emeril Lagasse Foundation in 2002 through philanthropy. It supports charitable organizations and educational programs that give disadvantaged and impoverished kids chances.

More than six million dollars worth of funding for charities has been given out by it. The charity has financed initiatives at the Edible Schoolyards in Orlando Junior Academy and New Orleans, including gardens, cafeterias serving only fresh foods, and teaching kitchens.

Additionally, it supports a four-year culinary arts program at the New Orleans Center for the Creative Arts for high school students, and an accessible learning kitchen for students with special needs at St. Michael Special School, among other things.

Every autumn, the foundation puts on Carnivale du Vin, its trademark annual fundraising event. According to Wine Spectator Magazine, it is one of the Top Ten U.S. Charity Wine Auctions.

The James Beard Foundation Humanitarian of the Year award went to Lagasse in 2013.

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