E.J. Lagasse, the 22-year-old son of a Food Network legend, Emeril Lagasse, has officially made culinary history. The rising chef has become the youngest person ever to lead a kitchen awarded Two MICHELIN Stars — a milestone confirmed by the MICHELIN Guide as part of its 2025 honors. The recognition also includes the prestigious 2025 MICHELIN Guide American South Young Chef Award, presented in partnership with Sysco.
Food Network Legacy Shapes E.J. Lagasse’s Culinary Foundation
E.J. grew up surrounded by food, technique and discipline. “I grew up surrounded by food,” he told the MICHELIN Guide. “I spent a lot of time running around the set of ‘Emeril Live’ and here at Emeril’s, I fell in love with food in this restaurant.”
E.J. first trained in his father’s kitchens — Meril in New Orleans and Emeril’s Coastal in Florida — before graduating from Johnson & Wales University. Following the advice his father gave him since childhood to “never stop learning,” he embarked on an international training journey.
He refined his skills at some of the world’s most celebrated restaurants, including Le Bernardin with Chef Eric Ripert, CORE by Chef Clare Smyth, Frantzén with Chef Björn Frantzén and Café Boulud with Chef Daniel Boulud. Each mentor contributed to his discipline, technique and confidence.
Of Ripert, E.J. recalled, “He really wants the people that work for him to learn and to be shown the proper technique and care for ingredients.” Smyth, he said, exemplified “a never ending pursuit of a standard,” while Boulud taught him that “classics never die.”
Three years ago, E.J. returned to New Orleans to serve as chef and co-owner at Emeril’s. He now leads the kitchen with an approach that honors tradition while embracing innovation, giving signature dishes new life without losing their roots.
E.J. Lagasse Reflects on His Milestone & Family Legacy
In an interview with People, E.J. opened up about the emotional weight of stepping into the position that shaped both his father’s career and his own upbringing. “It’s a title of legacy,” he said. “This restaurant has been 35 years in the making.”
He admitted he didn’t know he had become the youngest chef to lead a Two MICHELIN Star kitchen until after the ceremony. “They told me afterward, and I was like, ‘Oh… okay. That’s cool.’”
People highlighted a meaningful moment at the 2025 Food & Wine Classic in Charleston, where E.J. joined Emeril Lagasse onstage for a fireside chat — marking a symbolic passing of the torch in front of industry leaders and longtime fans.
For E.J., the biggest reward remains working alongside his father. “Doing this with my dad has been the most fulfilling thing that I’ll probably ever do,” he said. “We’ve always had a great relationship… And to be able to do it and know that we’re doing something that other people are enjoying is just really a great pleasure.”
At Emeril’s, E.J. remains focused on honoring the flavors of New Orleans, celebrating classic dishes and refining the menu with intention. “Just continue to create,” he said. “If you execute 10 ideas a week or 10 ideas a day, maybe a few of them stick.”
