Chef Paul Miller
Paul Miller is Executive Chef of K-Paul's Louisiana Kitchen in New Orleans' historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan's in Atlanta Georgia, transferred to Commander's Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul's Louisiana Kitchen.
In addition to his many responsibilities at K-Paul's, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena. He heads the catering division of K-Paul's, which is available for private caterings, group cooking demonstrations and seminars. Miller supervises and trains visiting chefs desiring to perfect their knowledge of Louisiana foods and dishes. In addition to serving as culinary advisor to companies in Portland, Los Angeles and Japan, Miller initiated the smoked meat facility established by K-Paul's to make sausage products, which are distributed throughout the United States.
Chef Miller assisted Chef Paul in preparing food for the celebration of Jerusalem's 3000-year anniversary in March of 1996 and has made numerous cooking appearances on NBC, ABC, CBS, CNN and ESPN affiliates promoting civic events as well as new menu concepts at K-Paul's. Under his capable management, K-Paul's was awarded the prestigious 2000 Ivy Award by Restaurants & Institutions and continues to receive outstanding recognition in the restaurant circles of the world.
Chef Miller maintains an active role in civic and community projects such as Meals-on-Wheels, Cystic Fibrosis Association, Big Brothers/Big Sisters, Boy's Hope, Make-A-Wish Foundation, Shriner's Hospital and Easter Seals. He held the office of President of the French Quarter Business Association for two years and currently serves as a board member.