Name: The 22-Year Old Chef Running a 2-Michelin-Star Restaurant | On The Line | Bon Appétit
Uploaded: 2026-02-25T21:34:56.000Z
Duration: 15 min 20 s
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Emeril's is a fine dining restaurant based in New Orleans, Louisiana.

My dad, Emeril, who a lot of people know from the Emeril live days and yelling, bam.

We've had a restaurant in New Orleans for 35 years.

I'm 22, and just a couple months ago got two stars from Michelin, and

it happened to make me the youngest person to ever lead a two star kitchen.

There are people that have been here from the beginning, and

there are people that have been here two weeks, but

they all have this great sense of responsibility and this great sense of intention behind everything that they do.

So to see those people that have been here 30, 35 years, the way that they've embraced all the things happening in this restaurant and the excitement that they get when they show up every single day, I mean, if that doesn't make you want to get up early in the morning and come to work, I don't know what does.

I'm the chef, co owner here at Emerils in New Orleans, Louisiana.

It's about 10am and we got a lot to do, so let's get started.

You can see the kitchen, all the views of the guests.

They get to see us dressing the food there.

All the guests come back on a tour of the kitchen.

At the beginning of the experience, kind of wanted to show off some of the ingredients.

This is the kitchen over on this side, you see the pastry.

This becomes a canopy section later in the day, and

then at the end of the night, it becomes a menardis section.

Then we have the garde manger section there.

I'm setting up for foie gras, which is one of my first tastes in the day.

It's for oyster stew, which is the signature dish here at the restaurant and has been for many years.

We use a really rigid brigade system here.

When you have a restaurant like this, where there's like a 15, 16 course tasting menu.

So get a large team, like 24, 28 people in the kitchen between day team and the night team.

So you can kind of see that it's a little bit, like, flexible there, kind of malleable.

So we're just going to separate it out there, and

then we're Just going to start making some nice portions.

We'll get them all the same size, obviously, for even cooking in a restaurant like ours.

And just the format of our dining room, it's a lot of two, tops.

So you try to get a lot of things that match in pairs.

We use the trim of the foie gras in a couple of different things.

It's mounted into one of our signature sauces here at Creole jus gras, which is served with our boudin course.

And then we in the wine bar utilize it to make a foie gras torchon.

And just because it's the wintertime here, we're also using it in the canape right now for the snack that guests get when they get back into the kitchen.

Our executive sous chef, Riley and our chef du visit Emily and I are going to get together and talk about some admin stuff and a new dish we're working on.

We're going to get some coffee on the way.

So normally we have cold brew and things like that throughout the day.

We do send our guests home with cafe au lait, which is just coffee and milk, and

Chef Emily and I sometimes steal some of this, so.

Okay, let's talk about the sweetbread a little bit.

Noel, as far as crawfish, because it's the only person that I know has them right now.

Other than that, it's either gonna be Pistol for frozen or Fortune.

I still think we should go the route you were doing last year with the live peel and then the steam.

Yeah, I think that's probably the most efficient.

I also think we need a look at how we're poaching them again, because I know we were doing it corp bouillon and all that, but

they still weren't as flavorful as I think we can get them.

This wheat bread feels like we have a plan.

There's all the things coming in season for it.

And as we've been saying to the front of house team, I think that this is the moment where we get in every year where we're sat in the spring.

There's actually an abundance of so many different things available to us that are distinctly from within 100 miles from here that we can really change things as we want to.

His truck's outside, so we're gonna go take a look at the delivery.

I prefer Saturday, but if it has to be tomorrow, it's tomorrow.

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The 22-Year Old Chef Running a 2-Michelin-Star Restaurant | On The Line | Bon Appétit

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