The New Orleans icon, whose K-Paul's Louisiana Kitchen is one of the most popular restaurants in the city, especially with tourists, died after what a representative of the business said was "a brief illness."
Prudhomme got his first taste of big-league fame as executive chef at the legendary Commander's Palace restaurant where he introduced a modern version of Creole cuisine. He founded K-Paul's in the city's French Quarter in 1979. He also was known for his cookbooks and for many television and culinary event appearances over the years. He also had a popular line of spices called Chef Paul Prudhomme’s Magic Seasoning Blends.
I recall some years ago when Prudhomme was in the Capital Region promoting one of his cookbooks and I still was associate editor and the restaurant critic at the Times Union. He was nice enough to share a few Creole cooking tips that I use to this day. One of the best: "Don't try to get too fancy, even for a special occasion. Good ingredients and simple preparation works best."