E.J. Lagasse Is on the 2026 TIME100 Next - Time Magazine
E.J. Lagasse grew up surrounded by an extraordinary culinary legacy, but from a very young age, he understood the importance of finding his own voice. When he came to work with us at Le Bernardin at only 14 years old, I could already see his talent, but more importantly, I felt his curiosity, discipline, humility, and desire to learn.
There is something very special about watching a young chef discover who he wants to be. Today, at 23, as chef and co-owner of Emeril’s, he has accomplished something remarkable, becoming the youngest chef to lead a two-Michelin-star restaurant. But what impresses me most is the confidence he has developed in his own cooking.
E.J.’s food is playful and refined, creative but deeply connected to New Orleans. A miniature oyster po’boy or an elegant interpretation of banana cream pie can stir a fond memory, and at the same time surprise you. That is not easy to achieve. I am proud to have watched him grow from that curious kid to the chef he is today.
