Humble beginnings.
Born in Louisiana. Trained at John Folse. Sharpened by kitchens in the Napa Valley and in New York City.
The chef who hands the mic to the cooks who built America.
Full story →Now back home to the Gulf — where the bayou meets the backyard — Jean-Paul cooks the way his experiences taught him: with the door open, the pot full, and a story for everyone who pulls up a chair.
He's a chef who hunts. A storyteller who'd rather hand the mic to the people who make the world go round — the shrimper, the duck call maker, the alligator farmer, the cousin who can't stop talking.
The food gets you in the door. The people are why you stay. The kitchen is the set, not the stage. The people in front of it are the show.
