Jean-Paul Bourgeois
Chef, Food Writer and Host of Duck Camp Dinners
Jean-Paul Bourgeois is a Louisiana-born chef, food writer, outdoorsman and the creator and host of Duck Camp Dinners, the acclaimed hunting and cooking series that won a 2026 James Beard Media Award.
A graduate of the Chef John Folse Culinary Institute at Nicholls State University, Bourgeois has worked in professional kitchens across the United States and internationally, including as Executive Chef of Blue Smoke in New York City.
His passion for Southern cuisine is deeply connected to his upbringing in Louisiana, where hunting, fishing and preparing wild game were central to family life. A former editor-at-large for Louisiana Cookin’ and contributor to MeatEater, Bourgeois specialises in Cajun and Creole cooking, wild game recipes and the culinary traditions of the American South.
Through his writing and television work, he celebrates the relationship between food, conservation, outdoor traditions and community.
Education:
Bachelor’s Degree in Culinary Arts, Chef John Folse Culinary Institute, Nicholls State University
Expertise:
Cajun Cuisine, Creole Cuisine, Southern Cooking, Wild Game Cooking, Duck Hunting, Waterfowl Hunting, Field-to-Table Cooking, Outdoor Cooking, Louisiana Food Culture
What the outdoors mean to Jean-Paul:
"The outdoorsman in me, is in many ways, the heart and soul of who I am."
