Paul Prudhomme (1940-2015) - Find a Grave Memorial

Entrepreneur. Best known for his introduction of Cajun and Creole cooking to America, he was a farmer's son who wanted to bring the foods of his youth to the masses. He opened his first restaurant in 1957, and it failed within the year. He then worked at odd jobs and restaurants around the country until returning to New Orleans in 1970. His big break came in 1975, when he became the Executive Chef at Commander's Palace in the Garden District. In 1979, he decided to open his own restaurant, K-Paul's, where he soon hired Emeril Lagasse to work with him. Two of his signature dishes were blackened redfish and turducken, which he is credited with introducing to the general public. He was the author of a number of cookbooks, of which the best known is "Chef Paul Prudhomme's Louisiana Kitchen." He created his own line of spices under the name Chef Paul Prudhomme Magic Seasoning Blends. After Hurricane Katrina, he cooked at a relief center and was awarded the Humanitarian of the Year award by "Bon Appetit" magazine in 2006. He also appeared on a number of television shows for PBS. He was made a Chevalier (Knight) of the French Ordre National du Mérite Agricole in 1980 and was inducted into the Culinary Hall of Fame in 2013.

Bio by: Kenneth Gilbert