Emeril Lagasse is one of the wealthiest chefs in the United States, with a net worth of $70 million. Although the COVID-19 pandemic was not kind to him, he used his passion for food to develop his empire. He had to close several of his restaurants, and when he sold his brand, he gave up the opportunity to watch it develop tremendously. Regardless, he makes the most of what he has, and as business returns to normal, Lagasse’s fortune is sure to grow. Meanwhile, find out how he came to have a net worth of $70 million by clicking here.

Giving Up Music to Cook

Lagasse was born to a Portuguese mother and a French-Canadian father who raised him in Fall River, Massachusetts. His mother’s cooking skills inspired his passion for food, while the Portuguese roots resulted in the family valuing dinner time. As neighbors ate their food enjoying some television, Lagasse learned that meals should always be at the family table. According to Dalstrong, when Lagasse was seven, he begged his mother to teach him how to cook vegetable soup. However, it took him another three years before he could finally start taking his interest in cooking seriously. As a result, when the chef was a teenager, he sought work at a Portuguese bakery to learn the skills of pastry and bread baking. Even yet, the young youngster was undecided about his future job path. Lagasse has a natural flair for music, as well as cuisine.

He trained himself to play the drum and most wind instruments, but he preferred percussion. He also composed music and performed in a variety of genres, including jazz, classical, and rock and roll. His passion for music prompted him to form a band in high school, which toured Canada and the northern United States. When the time came to choose between music and cuisine, Lagasse chose the latter, much to the dismay of his parents. They might have been perplexed as to why their kid had declined a full scholarship at the New England Conservatory of Music. Instead, Lagasse enrolled at Johnson and Wales University in Providence, RI. Following graduation, he proceeded to Europe to further his culinary education. Most significantly, Lagasse discovered, as he told Collections Canada, that it was his passion that would propel him to anywhere he desired to go. As a result, there was no turning back.

Opportunity Calls Going to Wherever

Lagasse practised in New York after returning to the United States, and one of the sites he vividly remembers is Dunphy Hotels, now Omni. Because he couldn’t afford to live in New York, he rented an apartment in Queens and commuted by train. Lagasse met Wolfgang Puck while working at Dunphy Hotels, and he credits him as being his first big influence. Lagasse then went on to interview for a position at Commander’s Palace, where he would work with the illustrious Brennan family. Eater claims that Paul Prudhomme was the restaurant’s chef, but he decided to start his own business with his wife. As a result, the Brennan family needed to fill Prudhomme’s position, and Lagasse was chosen after a thorough vetting procedure. He relocated to New Orleans to take over as the new chef at Commander’s Palace, and his responsibilities grew as he rose through the ranks to become the general manager. According to the chef, it took him around eight months to bring the restaurant up to the quality that the Brennan family was known for, and during that time, Lagasse was smitten by the city of New Orleans. He lived across a blown-out space occupied by homeless individuals in the Warehouse District. Two of his Commander’s Palace patrons suggested the location for a restaurant, and Lagasse thought about it. As a result, when Ellen Brennan offered Lagasse to join her in opening a restaurant in the French Quarter, he rejected. He told Broward Palm Beach that he turned down a job offer from one of America’s top ten chefs in order to pursue his ambition of running a restaurant without spending any money.

The Emeril Lagasse Opportunities Lead to Wealth

It was difficult to secure funds for the restaurant’s renovation since members of the Brennan family did not want to aid Lagasse, who appeared to be a competitor at the time. As a result, in 1990, he took out a loan from The Whitney Bank and founded Emeril’s in the Warehouse District. In 1992, he decided to launch NOLA, a restaurant in the heart of the French Quarter. Lagasse decided to create his own business and began looking for chances. He saw that Las Vegas was an excellent location for establishing a fish house, and despite the fact that others discouraged him, he remained adamant. It was a bold move to bring Louisiana roots to the desert, but it paid off. Lagasse stated that having two restaurants within walking distance of each other was enough for him. The fish restaurant in Las Vegas was simply taking advantage of an opportunity.

He received the chance to participate on a pilot episode of a new food channel while in Las Vegas, which was the start of a string of good fortune. It must have been good because it drew the attention of The Food Network’s President, who wanted to offer Lagasse another chance to appear on television. Unfortunately, due to Lagasse’s overqualification, the job did not last long, but the president of The Food Network provided him another chance to launch his show, “Essence of Emeril.” Then came “Emeril Live,” and money began to flow. A chef is said to make roughly $50,000 per year, but when Lagasse had his show, the income was substantially higher. Besides, as a restaurateur with over 20 restaurants, Lagasse was raking in the dough. In addition, he began writing cookbooks, and he now has 18 to his credit, which has aided in the growth of his network. According to Republic World, the majority of his fortune stems from the $50 million sale of his business to Martha Stewart.



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