Born on July 13, 1940, Paul Prudhomme is one of the top chefs of America owning one of the best restaurants in New Orleans named K-Paul's Louisiana Kitchen. Famous for his Cajun cuisine, he climb to the top is the result of extreme hard work.

Born in Opelousas, he was the youngest among the thirteen children. The first positive step towards becoming a celebrated chef was taken by him, when he and his late wife Kay Prudhomme opened a Louisiana Kitchen in the French Quarter of New Orleans. As they opened it, it was a matter of time before Paul made something extraordinary. In 1980 Paul created a magic and made blackened redfish famous. That was the beginning of a prosperous journey and since then Paul never had to look behind. The popularity of the restaurant skyrocketed and it soon featured consistently among the Top 10 restaurants, both in terms of food as well as popularity.

During his cooking career Paul has had various valuable inputs from various sources. For instance, Paul learnt the importance of using the freshest ingredients while cooking from his mother and he still follows it. There was always a curiosity of life and cultural customs within him and he left Louisiana in the early 20s to experience a new culinary environment in other parts of US. This actually helped him in the later stage of his cooking career as he was able to blend the flavors of his younger life along with other cultures. Moreover, his experience of working as a cook for several years after his school also paid off.

With all these talent and hard work, there was nobody stopping him as he tasted success at the highest stature. He became the creator of Magic Seasoning Blends, including Vegetable Magic, Meat Magic, and Poultry Magic. He is also the first American-born chef to receive the prestigious Merité Agricole from the French Republic. He also received the  "Culinarian of the Year" in 1986 by the American Culinary Federation.

He had also contributed a lot to the society by writing in many national magazines such as Life, Newsweek, Metropolitan Home, Travel and Leisure, Omni etc. However, he still continues to add new dimension to his cooking ability as his recent most addition includes Shrimp Magic, Magic Salt Free Seasoning, Sweetie Magic and Salmon Magic. Chef Paul was also lucky enough to cook for heads of state as well as members of the U.S. Congress.