In 1979, when Chef Paul Prudhomme and his late wife, K, opened their “modest”, 62-seat K-Paul’s Louisiana Kitchen on Chartres Street in the historic French Quarter of New Orleans, they had no idea the restaurant was soon to become a sensation, with nightly lines of eager diners waiting sometimes hours to be seated. That was back in the days when K-Paul’s didn’t accept reservations or credit cards! But now, under the hands-on direction of Chef Paul Prudhomme, the restaurant has gone through major changes to keep up with the growing demands of its clients and the times.
Based on the designs of the original 1834 structure, K-Paul’s was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. K’s Parlor, an enclosed private room on the second floor, is host to parties, corporate events, and other special occasions. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared. K-Paul’s gladly accepts reservations and offers catering on-site or anywhere around the world.
Paul Miller- Executive Chef
Todd Gathman – Executive Sous Chef
Amrik Bishanpal – Sous Chef
Henry Newton – Sous Chef
Brenda Prudhomme-Miller – Accounting Manager and Special Requests
Cullen Lawler – Front-of-House Manager
Chef Paul Prudhomme’s Magic Seasoning Blends® has been in business since 1983, when customers from Chef Paul Prudhomme’s New Orleans-based K-Paul’s Louisiana Kitchen restaurant began asking to take home the chef’s unique seasonings. Magic Seasoning Blends has now grown to fill a 125,000-square-foot plant, blending and shipping Chef Paul’s dry spices, rubs, bottled sauces and marinades to all 50 states and 37 countries around the world.
The seeds of the company were planted in Chef Paul’s mind back in the days when he was traveling around the United States, slipping his tasty combinations of dried herbs and spices into the otherwise unexciting dishes served in the restaurants where he worked. Once back in Louisiana, he continued his practice of adding his unique blends to recipes at his own restaurant, K-Paul’s Louisiana Kitchen , and when customers asked the secret of his seasoning, he would make up little batches to give away.
These packets proved enormously popular, and soon putting them together became a time-consuming practice. After discussing the matter with his employees, everyone agreed that a separate facility was needed and the blends could besold on their own. Not only would such an arrangement free the restaurant staff for their primary responsibilities, it would enable many more home cooks to add Chef Paul’s seasonings to their food.
And so a company was born. There were obstacles to overcome, of course, but through perseverance and ingenuity the fledgling firm grew so that now it occupies its own modern 125,000-square-foot plant, blending and shipping Chef Paul’s dry spices, rubs, bottled sauces and marinades to all 50 states and 37 countries around the world.
Chef Paul Prudhomme grew up enjoying meats his family hand made from recipes passed down through the generations. These time-honored recipes combined the flavors and fresh ingredients of the culture from which Chef Paul was raised in. Today, Chef Paul continues those cultural traditions by making his meats the exact same way his family did at his USDA certified meat plant outside of Opelousas, Louisiana – not far from where his family home was. The real secret to his delicious meats is in the technology of cold and hot smoking!
Chef Paul created these flavorful meats to make all your recipes more appetizing. Stir in sauces, scramble in eggs, pile on pizza or bake with beans. Chef Paul’s variety of seasoning meats add flavor to any dish.