Paul Prudhomme

Chef Paul Prudhomme propelled the distinctive cuisine of his native Louisiana into the international spotlight by creating exciting and new American and international dishes. 
As the youngest of 13 children, Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side. In July 1979, he and his late wife, K, opened K-Paul’s Louisiana Kitchen in the historic French Quarter of New Orleans. Their modest 64-seat restaurant soon become an international dining destination. 

Because of endless requests for his seasoning secrets, Chef Paul started bottling and selling his own line of herbs and spices including the famous Blackened Redfish Magic®. Today, Chef Paul’s Magic Seasoning Blends occupies a 120,000-square-foot, SQF Certified facility in Harahan, LA and has expanded the Magic Seasoning Blends, LLC® product line to include Salt Free & Sugar Free Seasonings, Seasoned and Smoked Meats (Andouille and Tasso), Magic Pepper Sauce and a line of Cooking Sauce/Marinades for home, retail and institutional use, distributed in all 50 states and more than 30 countries.

Chef Paul wrote nine diverse cookbooks. Chef Paul’s first cookbook, The Louisiana Kitchen, became a New York Times bestseller and won a Culinary Classic Book Award from the International Association of Culinary Professionals. Chef Paul passed October 8, 2015 and is survived by his wife, Lori Bennett Prudhomme; and numerous nieces, nephews, grandnieces and grandnephews.