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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 Patron where he leads the day-to-day culinary
development. 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 new and innovative techniques and modern adaptations of Chef
Emeril’s classics. Chef E.J. draws inspiration from the bounty of Louisiana’s produce from the area’s most dedicated
farmers, fisherman and producers to craft an evolved menu that tells a story through food and nature.

In November 2023, E.J. received the prestigious ‘New Talent of the Year’ award from La Liste, a French ranking and
restaurants guide.

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