Paul Prudhomme (1940–2015) was an influential American chef and restaurateur known for popularizing Cajun and Creole cuisine. He opened the famous K-Paul's Louisiana Kitchen in New Orleans and authored several cookbooks, notably "Chef Paul Prudhomme's Louisiana Kitchen," which played a significant role in introducing the flavors of Louisiana to a broader audience. Prudhomme's use of spices and his blackening technique for fish and other proteins are among his culinary hallmarks. He was also known for his engaging personality and his passion for teaching others about the rich culinary traditions of the American South.