Jean-Paul Bourgeois

Executive Chef, Blue Smoke


Jean-Paul Bourgeois is the Executive Chef of Blue Smoke Enterprises, which includes Blue Smoke, Jazz Standard and Blue Smoke On The Road. He is also responsible for the culinary program at Porchlight, Union Square Hospitality Group’s new Southern-inspired bar slated to open in early 2015. Hailing from Thibodaux, Louisiana in a family that practiced seasonal rituals such as catching catfish, duck hunting, making fig preserves, and cleaning shrimp, Jean-Paul grew up surrounded by vibrant Southern cuisine. After graduating from John Folse Culinary Institute at Nicholls State University, he worked at Étoile restaurant at the Domaine Chandon winery in Napa and then moved to San Francisco to become opening sous chef at EPIC Roasthouse under Chef Jan Birnbaum. After a stint cooking in St. Thomas, Jean-Paul moved to New York City, where he landed at Maialino in December 2009 and worked for four years before becoming Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel in 2013. Jean-Paul was named Executive Chef of Blue Smoke Enterprises in 2014.

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