Josh Laskay

New Orleans

Cajun/Creole, American


Specialities

Cajun/Creole, Southern, American

About Josh Laskay

Josh Laskay, a native New Orleanian, was born to travel-loving parents who introduced him to global cuisine at a young age. Constantly encouraged to try new and uncommon ingredients, Laskay’s love for food became deep, exploratory, and only continued to grow with age. After high school, Josh began working in the restaurant industry, climbing his way from bartender to line cook. Eventually, Laskay was hired by Emeril Lagasse to be the butcher at his wildly popular and prestigious restaurant, NOLA. In 2004, he was promoted to sous chef and in 2007 to executive chef. In 2009, Laskay became Chef de Cuisine, a position he currently holds and excels in. As NOLA’s team leader, Laskay stays true to traditional Creole flavors while simultaneously introducing diners to tastes from the far East.

In 2012, Laskay was called one of New Orleans Best Chefs by New Orleans Eater. He is currently listed as one of the Best Chefs in America by Best Chefs America.


Interview with Chef Josh Laskay



Josh Laskay's Video Tutorials

Oysters Rockefeller Soup with Herbsaint Cream

Josh Laskay
Intermediate

This creamy soup provides rich oyster flavor with the perfect hint of herbsaint.

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Miss Hay's Famous Stuffed Chicken Wings

Josh Laskay
Advanced

"Miss Hay made these as a snack for Chef Emeril, and he loved them so much he put them on the menu."

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How to Stuff Chicken Wings

Josh Laskay
Advanced

The natural pocket shape of the chicken wing makes for a delicious, edible vessel for your favorite filling.

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How to Render Bacon

Josh Laskay
Easy

Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.

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How to Make Ricotta

Josh Laskay
Intermediate

The creamy freshness of ricotta pairs well with both savory and sweet dishes, making it a great addition to any chef’s repertoire.

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The Basics of Confit

Josh Laskay
Intermediate

“Confit is technically cooking something in its own fat.”

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