Timeline : 2001 - 1990

2001

In September 2001, Chef Emeril stars in a new NBC comedy entitled “Emeril”

In September 2001, Emeril releases his sixth book, "Prime Time Emeril".

2000

In September 2001, Chef Emeril stars in a new NBC comedy entitled “Emeril”

In September 2001, Emeril releases his sixth book, "Prime Time Emeril".

2000

In September 2000, Chef Emeril Lagasse's books, published by Harper Collins reaches over the 2 million mark.

In February 2000, Emeril launches Emeril's Original, a gourmet food line of seasonings, salad dressing, pasta sauces and more.

1999

In October 1999, Emeril's Restaurant wins the Grand Award by Wine Spectator Magazine.

Chef Emeril Lagasse releases his fifth cookbook, Every Day's a Party in September 1999. It becomes a national bestseller.

July 1999, Emeril partners with All-Clad Metalcrafters to create Emerilware, a line of high-quality, gourmet cookware.

He opens his sixth restaurant, Delmonico Steakhouse, in the Venetian Hotel/ Resort/Casino in Las Vegas in May 1999.

He opens his fifth restaurant, Emeril's Orlando, at Universal Studios Florida in February 1999.

1998

Chef Emeril Lagasse is chosen by People Magazine as one of the “Most Intriguing People of the Year” for 1998.

Chef Emeril Lagasse is chosen as “Chef of the Year” by GQ Magazine in October 1998.

Chef Emeril Lagasse releases his fourth book, Emeril's TV Dinners in September 1998. It becomes a national bestseller.

He opens his fourth restaurant, Emeril's Delmonico, in New Orleans in June 1998.

Chef Emeril Lagasse is awarded the “Salute to Excellence Award” by the National Restaurant Association in May 1998.

Chef Emeril Lagasse becomes food correspondent for ABC's “Good Morning America” in January 1998.

1997

“Emeril Live” wins a Cable Ace Award for “Best Informational Show” of 1997.

Chef Emeril Lagasse publishes his third cookbook, Emeril's Creole Christmas, in September 1997. It becomes a national bestseller.

“Emeril Live” begins production in January 1997.

1996

The "Essence of Emeril" is voted one of the "Top Ten Shows" by Time Magazine in December 1996.

Chef Emeril publishes his second cookbook, Louisiana Real & Rustic, in September 1996.

1995

He opens his third restaurant, Emeril's New Orleans Fish House, at the MGM Grand Hotel and Casino in November 1995.

The “Essence of Emeril” begins taping in August 1994 and becomes one of the network's highest rated shows.

1994

In May of 1994, Emeril's Restaurant is awarded the prestigious Ivy Award by Restaurants and Institutions.

1993

He is asked to host a pilot show for the new cable station, The Television Food Network in July 1993 which launches his career as a television cooking host.

During the summer of 1993, Emeril goes on his first national book tour.

He publishes his first cookbook, “New” New Orleans Cooking, in April 1993.

1992

He opens his second restaurant, NOLA, in October 1992 in New Orleans.

1991

Emeril Lagasse wins the 1991 James Beard Award for "Best Southeast Chef."

1990

Emeril's Restaurant is chosen by John Mariani of Esquire Magazine as the "Best Restaurant of the Year" in 1990.

Emeril's Restaurant opens in March 1990.