Born and raised in southern Louisiana, Chef Jean-Paul Bourgeois spent his childhood surrounded by family, friends, and great southern cooking. Humble beginnings have flourished into a successful career in the food media industry. His mission is now focused on honoring and celebrating those beginning experiences with others.

He has run kitchens all around the world from beach bars to Michelin stars but it’s the hunting and fishing camps that taught him his foundation, and to be honest he is still learning every day. He doesn’t consider himself a wild game chef. Chef Jean-Paul cooks with what’s around him and over the last 30 years, his kitchen has been filled with pursuits fallen victim to rod and reel or trigger.