This Chef Is the Youngest Ever to Run a 2-Michelin-Star Restaurant | On The Line | Bon Appétit

Quick Overview

EJ Lagasse, son of Emeril Lagasse, discusses running his two-Michelin-star restaurant, Emeril's, in New Orleans, highlighting the demanding schedule starting at 10:00 AM and the dedication required from his diverse kitchen staff.

Key Points: EJ Lagasse is the Chef Co-Owner of Emeril's restaurant in New Orleans, which holds two Michelin stars. The kitchen staff's workday begins early, around 10:00 AM, with many staff members having worked there for years, some since its inception 35 years ago. Lagasse emphasizes the great sense of responsibility and intention his entire team brings to their work daily. The video showcases various stages of kitchen preparation, including plating smoked salmon cheesecake (0:00), searing scallops (0:01), preparing garnishes (0:02), and cutting Hudson Valley Foie Gras (1:54). The kitchen environment appears modern, highly organized, and busy, featuring stainless steel counters, copper pots hanging overhead, and specialized equipment like a green-colored Rational combi oven/cooktop unit. The menu previewed for January 2026 includes dishes like Smoked Salmon Cheesecake, Oyster Stew with Foie Gras, and Wagyu. Key kitchen personnel are introduced, including Riley McDonnell (Executive Sous Chef) and Emily Van Dyke (Chef de Cuisine).

Context: This video profiles EJ Lagasse, the Chef Co-Owner of Emeril's, a highly acclaimed fine-dining restaurant located in New Orleans, Louisiana, which has achieved two Michelin stars. The segment follows EJ through the early morning preparations, detailing the commitment and structure within his kitchen brigade, which includes veterans who have been with the restaurant for decades alongside newer members.

Detailed Analysis

The video documents a typical day for EJ Lagasse, Chef Co-Owner of the two-Michelin-star restaurant Emeril's in New Orleans. The day kicks off at 10:00 AM, with Lagasse highlighting the long tenure and dedication of his staff, some of whom have been there for 30 to 35 years. He stresses the high level of responsibility and intention everyone exhibits. The kitchen is shown to be immaculate and professional, featuring high-end equipment, including prominent green-accented cooking stations and copper pots hanging above the line. Various intricate food preparations are demonstrated, such as plating a dish resembling Oyster Stew with a seared medallion (0:01, 1:31), preparing smoked salmon cheesecake topped with caviar (0:00, 2:26), and precisely cutting Hudson Valley Foie Gras into uniform slices (1:54). The structure of the kitchen team is shown, introducing Riley McDonnell as Executive Sous Chef and Emily Van Dyke as Chef de Cuisine. The video also briefly displays achievements, including a La Liste 2026 award and personalized gifts, reinforcing the restaurant's high standards. The overall narrative focuses on the disciplined, high-energy environment necessary to maintain a top-tier culinary establishment.