The world knew him as Chef Paul, who gained fame at the legendary New Orleans restaurant Commander's Palace but carved his own place in food history with the opening of his own restaurant, K-Paul's Louisiana Kitchen, in 1979. Later, when she went to public high school, Prudhomme would come around in his "little Ford," his bulk causing the car to list several degrees in his direction while the high school girls clambered in for a little innocent teenaged rebellion. Prudhomme created the blackened redfish dish that proved so popular that strict fishing limits were placed on redfish to let the species recover from the heavy demand, according to WWL-TV, a station in New Orleans. K-Paul's also was famous for its eccentricities: no reservations, no substitutions and diners who cleaned their plates received gold stars.