November 02, 2015
The sudden loss of world -renowned chef, author and entrepreneur, Paul Prudhomme, in October was a devastating blow to his family, the state of Louisiana, the culinary community and to the millions of people who knew and loved him. Yet, there’s still two Chef Pauls in K-Paul’s Louisiana Kitchen -- Executive Chef Paul Miller and the spirited presence of his mentor, kitchen collaborator and close friend.
As head chef for K-Paul’s Louisiana Kitchen, the celebrated restaurant Prudhomme and his late wife, K, founded in 1979, Miller keeps the establishment cookin’ in more ways than one.
Miller hails from the same Louisiana town as Prudhomme – Opelousas – but the two didn’t meet until Miller began working for Brennan’s Restaurant in Atlanta, GA, Miller transferred to Commander’s Palace in New Orleans, another Brennan property, in 1977, where Prudhomme was executive chef.
Miller’s next move was to join Prudhomme’s staff at K-Paul’s in 1981 where he took on a wide range of responsibilities. In addition to heading the catering division, group cooking demonstrations and seminars, Miller trains visiting chefs who want to gain more knowledge about authentic Louisiana cuisine.
Miller worked closely with Prudhomme, serving as a consultant for food manufacturers exploring innovations in the field. He also serves as a culinary advisor to companies in Portland, Los Angeles and Japan. Miller also devised K-Paul’s smoked meat facility to make sausage products, which are distributed throughout the U.S.
Chef Miller has been featured in numerous cooking appearances on NBC, CBS, ABC, CNN and ESPN affiliates supporting civic and charitable events as well as showcasing K-Paul’s new menu concepts. Under Chef Miller’s management, the restaurant was honored with the prestigious 2000 Ivy Award from Restaurants and Institutions magazine.
Although Miller doesn’t seek out awards, he found himself in the midst of a stuffed potato baking competition some years ago in Los Angeles, where the sponsoring potato company offered the winner a $10,000. award for their favorite charity. Miller took the top prize for his potato and has since offered variations of stuffed potatoes as a “side” on K-Paul’s menu.
"Growing up in the country, I liked sauces and gravies -- with rice or roast pork, or steak … and just about everything, so we diversify the potatoes by adding different meats, cheeses, sauces and seasonings for the stuffings.”
Over the years, Miller has taken an active role in charitable, civic and community projects such as Meals –on-Wheels, Cystic Fibrosis Association, Big Brothers/Big Sisters, Boys Hope/Girls Hope, Make-a-Wish Foundation, Shriners Hospital and Easter Seals. He has also served as president of the French Quarter Business Association for several years and is currently a member of the board.
As head chef for K-Paul’s Louisiana Kitchen, the celebrated restaurant Prudhomme and his late wife, K, founded in 1979, Miller keeps the establishment cookin’ in more ways than one.
Miller hails from the same Louisiana town as Prudhomme – Opelousas – but the two didn’t meet until Miller began working for Brennan’s Restaurant in Atlanta, GA, Miller transferred to Commander’s Palace in New Orleans, another Brennan property, in 1977, where Prudhomme was executive chef.
Miller’s next move was to join Prudhomme’s staff at K-Paul’s in 1981 where he took on a wide range of responsibilities. In addition to heading the catering division, group cooking demonstrations and seminars, Miller trains visiting chefs who want to gain more knowledge about authentic Louisiana cuisine.
Miller worked closely with Prudhomme, serving as a consultant for food manufacturers exploring innovations in the field. He also serves as a culinary advisor to companies in Portland, Los Angeles and Japan. Miller also devised K-Paul’s smoked meat facility to make sausage products, which are distributed throughout the U.S.
Chef Miller has been featured in numerous cooking appearances on NBC, CBS, ABC, CNN and ESPN affiliates supporting civic and charitable events as well as showcasing K-Paul’s new menu concepts. Under Chef Miller’s management, the restaurant was honored with the prestigious 2000 Ivy Award from Restaurants and Institutions magazine.
Although Miller doesn’t seek out awards, he found himself in the midst of a stuffed potato baking competition some years ago in Los Angeles, where the sponsoring potato company offered the winner a $10,000. award for their favorite charity. Miller took the top prize for his potato and has since offered variations of stuffed potatoes as a “side” on K-Paul’s menu.
"Growing up in the country, I liked sauces and gravies -- with rice or roast pork, or steak … and just about everything, so we diversify the potatoes by adding different meats, cheeses, sauces and seasonings for the stuffings.”
Over the years, Miller has taken an active role in charitable, civic and community projects such as Meals –on-Wheels, Cystic Fibrosis Association, Big Brothers/Big Sisters, Boys Hope/Girls Hope, Make-a-Wish Foundation, Shriners Hospital and Easter Seals. He has also served as president of the French Quarter Business Association for several years and is currently a member of the board.
