Known by many as Chef Paul, Prudhomme garnered renown for his skills in creole cuisine, which he helped popularize during his career. He also gained notoriety for introducing the turducken to the world.
His cooking career has led him to being featured in numerous TV series and he was feted with food industry awards including Restaurateur of the Year.
Prudhomme also hosted five national cooking shows on PBS, produced locally by WYES-TV, and authored nine cookbooks through his years.
“He truly connected with the viewers and his programs were some of the highest-rated ever on PBS stations,” said Beth Arroyo Utterback, WYES executive vice president and chief operating officer. “Chef Paul was not only a genius, but a kind, generous and thoughtful friend. New Orleans, and the world, has lost a treasure.”