Discovering Southern Culinary Wisdom: Insights from Nathalie Dupree and Her Influences on Food Legends

On January 12, the South said goodbye to a beloved culinary icon, Nathalie Dupree. Born in New Jersey but raised in the South, Nathalie was a chef, author, and television personality who made waves in the culinary world. During her impressive career, she wrote fifteen cookbooks and hosted over three hundred cooking shows on networks like PBS and Food Network. She loved to showcase the rich flavors and ingredients of Southern cuisine.

But Nathalie was more than just a chef on screen. Off-camera, she was a generous mentor. She believed in what she called the “pork chop theory,” which emphasizes sharing and supporting each other in the culinary world—much like how two pork chops can cook together and enhance each other’s flavors.

Many chefs and food writers have shared how Nathalie impacted their lives and careers. Here are some heartfelt stories about her influence:

Lauren Furey, private chef and host of Now We’re Cookin’

As Nathalie’s apprentice, I spent countless mornings in her kitchen. We often made biscuits, sometimes with her sneaking bites of raw dough—advice so characteristic of her humor and love for food. She encouraged creativity by inviting me to explore her fridge and garden to craft new dishes. From cornbread sandwiches to homemade caramel, every lesson felt like an adventure. Nathalie taught me to be organized, creating time charts that helped us prepare for dinner parties. Today, I still use those charts in my cooking events across Charleston.

David Shields, culinary historian and author

Nathalie was truly unforgettable. I remember a chat at her dining room table about Creole onions. She shared a fun tip: holding an unlit kitchen match helped prevent tears when peeling onions. It worked! She also planted heirloom seeds I gave her and excitedly called to tell me how delicious they were—unfortunately, she gobbled them up before they could produce more seeds!

Carroll Leggett, food writer

Her hospitality was unmatched. Nathalie often opened her home to friends. I remember dining with her and sharing a gift of fresh country ham. She spread the slice across her hand, relishing the aroma and connecting with everyone at the table. The staff at the restaurant lined up to greet her as she left, recognizing her as a culinary legend.

Ricky Moore, chef and owner of Saltbox Seafood Joint

Nathalie’s impact on Southern cooking is immeasurable. Her writings have guided countless chefs, including myself. I cherish her advice and support.

Virginia Willis, cookbook author

Nathalie was a true trailblazer for Southern cuisine. Her impact on the culinary world, particularly for women, was profound. I’ll always remember preparing for her eightieth birthday, which was one of my career highlights. Together, we celebrated Southern cooking on national platforms long before it became common. My memories with her include laughter over culinary mishaps, like the time she spilled oil at a fancy restaurant—she took it all in stride.

Matt Lee and Ted Lee, cookbook authors

We were fortunate to live near Nathalie for a time. She was generous with her home, encouraging us to use her herbs and cookware. Her mentorship taught us the importance of community, and we remember her fondly as we make pimento cheese in her honor.

Kevin Mitchell, culinary historian

Nathalie’s selflessness shone through in everything she did. She opened her home to newcomers like me, offering guidance on my writing project, Taste the State South Carolina. Her support never wavered, even as I pursued further education.

Matt Moore, cookbook author

Nathalie worked tirelessly to elevate Southern cuisine while advocating for women in the culinary field. I was honored to have her endorsement for my cookbook, a testament to her generosity and spirit. Meeting her in person was a memorable experience; her stories were both entertaining and profound.

Susi Gott Séguret, food writer

Nathalie brought warmth wherever she went. Visiting her in her new home, I saw how she filled her space with joy and charm. Her influence encouraged me to be bold and creative, turning any space into a warm gathering spot. Though she’s gone, I imagine her cooking at the Pearly Gates, forever connecting us through her spirit.