Jean-Paul Bourgeois

Chef Jean-Paul Bourgeois’ career in the kitchen began a long time ago boiling crawfish, crabs and shrimp at a local seafood shack in his hometown of Thibodaux, Louisiana.  For the past 15 years, Jean-Paul has served as a chef in a number of different restaurants in San Francisco, St. Thomas and New York City. 

Today, Jean-Paul works in various forms of food media in New York and around America. His love for cooking food for others is only surpassed by his passion to be an example and teach folks how they too can cook for themselves and bring their family and friends around the dinner table. 

jean-Paul Bourgeois

Executive chef of Blue Smoke restaurants in NYC