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MEET THE CHEF

KIRK BOUDREAUX,Sr.

At a very young age, Kirk was told by his mom that it was imperative to learn how to cook.  Being raised in New Orleans, he started baking and preparing meals with his mother at the age of 13.  As he became more comfortable and knowledgeable, he slowly started realizing the positive effects of great food.
As Kirk’s culinary skills grew, his family and friends soon started making requests. 

 

Even though he worked for the City of New Orleans, Kirk’s passion for cooking was strong.  He started making and selling lunch and supper plates all over the city.  In 1997, he decided to start his own catering business.  His catering business was small and lucrative; however, he had big dreams of expanding beyond the Cajun and Creole cuisines of New Orleans.


In 2004, a year before Hurricane Katrina, Kirk relocated to Dallas, TX.  He worked odd jobs for 3 years before deciding to enroll at Le Cordon Bleu.  This world renowned institute taught Kirk the art and techniques of French cuisine.  While in school, he was offered the opportunity to be a personal chef to comedian Rickey Smiley as well as cater to various artists and entertainers including Deion Sanders, D.L. Hughley, and radio personality Tom Joyner. 

 

Kirk graduated from Le Cordon Bleu in 2008 and continues to work as a personal chef and caterer.

 

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CHEF KIRK BOUDREAUX'S RESUME

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