Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes.
Prudhomme learned how to use the freshest ingredients while cooking at his mother's side and continues to use only earth’s finest harvests. As the youngest of 13 children, Prudhomme was always adventurous. His strong curiosity oand cultural customs motivated him to leave Louisiana in his early 20s and travel across the United States and experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Prudhomme learned to love, appreciate, and marry the flavors of his younger years with those of many other cultures.
In July 1979, he and his late wife opened K-Paul's Louisiana Kitchen in New Orleans. In only a couple of years, his French Quarter restaurant attracted world travelers and continues to excite diners today. K-Paul's Catering division satisfies palates in New Orleans and around the country. As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural herbs and spices. Prudhomme's Magic Seasoning BlendsTM are distributed in all 50 states and in more than thirty other countries around the world.
As one of America's best-known chefs, Prudhomme has been featured often on the three major television networks prime time programs. Prudhomme also has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as Time, Newsweek, Bon Appetit, Travel and Leisure, and Playboy.
Among his many accolades and awards, Prudhomme received the “Restaurateur of the Year” award in 1983 from the Louisiana State Restaurant Association. Prudhomme was the first American–born chef to receive the coveted Merite׳ Agricole of the French Republic and was honored in 1986 as “Culinarian of the Year” and also “Culinary Diplomat”- Chef and Child Foundation (1994) by the American Culinary Federation. Prudhomme also took part in America’s Promise, one of the nation’s leading youth development organizations. The National Restaurant Association has bestowed upon Prudhomme both the College of Diplomates Award and the Thad and Alice Eure Ambassador of Hospitality Award. He was honored as Nation’s Restaurant News “Fine Dining Legend Award” winner and selected as Chairman of the National Food Safety Education Month in 2001. In May of 2003, Nation’s Restaurant News inducted him into the MenuMasters Hall of Fame and he received Bon Appetit’s Humanitarian Award in 2006.
Prudhomme has cooked for heads of state as well as members of the U.S. Congress. The chef lends his support to major benefits like Meals on Wheels, Easter Seals, the March of Dimes, Big Brothers/Big Sisters, Chef and the Child, and is national spokesperson for Cystinosis. Prudhomme was the first Chef to participate in the Robert Mondavi "Great Chef of America" series. Prudhomme was one of 12 chefs chosen from around the world to participate in the celebration of Jerusalem 3000th year anniversary where each chef created a Kosher dish, which was served at the King David’s Feast in March 1996.
A best-selling author, Prudhomme has written nine cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for 53 consecutive weeks. Five of Prudhomme’s cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, Louisiana Kitchen, and Always Cooking and are currently aired on Cable Television and The Public Broadcasting System. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.