The Youngest Star In The Michelin Galaxy: E.J. Lagasse On Being Awarded Two Stars at 22

At just 22, E.J. Lagasse has become the youngest chef in the world to helm a two-Michelin-star restaurant. Emeril, the legendary New Orleans institution founded by his father, celebrity chef Emeril Lagasse, was awarded two Michelin stars under his leadership in November 2025.

The achievement crowned a remarkable four-year transformation. Taking charge of a beloved culinary landmark, E.J. reimagined every aspect of the restaurant—from a sweeping renovation and an ambitious tasting-menu format to a sharper creative vision that propelled Emeril's onto North America's 50 Best Restaurants list and nearly tripled its revenue. In the process, he accomplished something no previous chapter in the restaurant's storied history had: earning two Michelin stars for the family flagship.

Now one of the most closely watched young talents in global gastronomy, E.J. reflects on the weight of legacy, the pursuit of perfection, and the making of one of luxury dining's most extraordinary success stories.

Robb Report India (RRI): At just 22, you have become the youngest chef in Michelin history to lead a two-star restaurant. What was going through your mind when Emeril's received the two stars, and did that moment change how you view your role as a chef?  

E.J. Lagasse (EJL): The first thing that went through my mind was all the people who have worked in this building over the last 35 years and everything they did to lead us to that moment.

For so long, we never thought Michelin would even come to New Orleans, let alone that it would be something a restaurant here could achieve. We've spent years looking up to restaurants of that calibre and aspiring to reach that level, so when it finally happened, it was a pretty surreal moment.

RR: Taking over a restaurant founded by your father came with enormous expectations. How did you balance preserving the legacy of Emeril's while creating a culinary identity that is distinctly your own?

EJL: Thankfully, my dad was very open to letting me make the changes I wanted to make. He really gave me carte blanche to shape the restaurant in my own way. What's funny is that he also gave me the freedom to make mistakes—and to learn from those mistakes. That trust was incredibly valuable.

Every day, I feel a tremendous amount of joy coming into the restaurant and working with the incredible bounty of produce we have here in Southeast Louisiana. At the end of the day, we're not trying to reinvent the wheel.

We're trying to build on the fundamentals that have defined this restaurant for more than 36 years. It's a new generation of leadership, but the core mission remains the same: to be a fine dining restaurant that represents New Orleans—the cooking, the cuisine, the people, and the spirit of this city.

RR: You transformed Emeril's from a beloved New Orleans institution into a globally recognised fine-dining destination. What were the biggest risks you took?

EJL: I think we had the benefit of being able to utilise dishes that have been part of the zeitgeist of this restaurant for its entire existence. From a decision-making standpoint, my biggest advantage is that I have my father to talk through all of these things with.

He's had such an extensive career in restaurants, especially in New Orleans—starting at Commander's Palace, then here at Emeril's. Being able to ask him, "What do you think I should do here?" has been an incredible resource.

When we're making decisions—whether it's how many guests we'll serve each night, which purveyors we'll work with, or even the way we'll cook a piece of fish—we have an amazing team in the building. I also get to draw on my own experiences throughout my career, and then I can lean on my dad's perspective.

One of our biggest challenges was figuring out how to take classic New Orleans flavours and iconic Emeril's dishes and present them in the style and format of the tasting menu I envisioned. A great example is our classic banana cream pie. The question became: How do we take this famously generous slice of banana cream pie and make it elegant enough to fit into a tasting menu? I tried changing it—and I basically started a riot.

RR: Many young chefs aspire to Michelin stars, but you've achieved that milestone at an age when most are still finding their footing. What ambitions remain on your horizon, and how do you envision the future of Emeril's over the next decade?

EJL: Never mind the next decade—I hope we make it to 70 years as a restaurant. That would be an incredible milestone. Beyond accolades, though, I think the greatest success we can have is maintaining our reputation as a place where people come to learn and grow. Whether someone is interested in service, wine, or cooking, I want Emeril's to continue being a training ground where talented people can develop alongside our incredible team—my father and me included.

Then they can go out and do their own thing. Maybe they open a wine shop, a bakery, or their own restaurant. Maybe they earn their own Michelin stars. To me, that's the greatest accolade a restaurant can achieve, and that's what I hope the future of Emeril's looks like.