Paula Deen Bio

Start with one part Southern charm, add a dash of "hey y'all" and pour in a bountiful dose of cooking expertise, and you have the recipe for Paula Deen, host of Paula's Best Dishes and Paula's Home Cooking.

Paula Deen is a self-made success story who learned the secrets of Southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for Southern cooking her grandmother instilled in her would lead to a life-long career.

Newly divorced and with only $200 to her name, Paula packed up her two sons and moved from Albany, Ga., to Savannah. There she started her own catering business called The Bag Lady, where she prepared fresh lunches to sell to downtown businesses and doctors' offices.

Most days Paula rose in the early morning to grill chicken for her popular chicken salad. Every Thursday night she cooked until the wee hours to create a mouthwatering Friday barbecue special, Boston Butt. Her local specialties, such as chicken pot pies, barbecue sandwiches, lasagna and banana pudding, caught on with the Savannah business crowd and quickly became the talk of the town.

In 1990, Paula opened her own restaurant in the south side Savannah Best Western. Called The Lady and Sons, it served breakfast, lunch and dinner in a small space that could seat 42 people maximum. The restaurant remained in that location for four years, where Paula and her sons built their business with a core of faithful patrons. In 1995, Paula jumped on the opportunity to relocate to downtown Savannah, where The Lady and Sons has been ever since.

The Lady and Sons has gathered accolades from critics and media alike. The most important honor for Paula was when the food writer for USA Today recognized The Lady and Sons as having the Most Memorable Meal of the Year for 1999.

Paula's business continues to flourish with a series of successful cookbooks: Paula Deen and Friends: Living It Up, Southern Style, The Lady and Sons Savannah Country Cookbook, The Lady and Sons Too and The Lady and Sons Just Desserts.

Paula brings a southern touch to Food Network with her shows, Paula's Best Dishes and Paula's Home Cooking.

Paula Deen Behind the Scenes

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Paula in the Kitchen

On her shows Paula's Best Dishes and Paula's Home Cooking, Paula invites viewers into her home and shows them how to make her favorite Southern recipes. She's seldom the sole cook in the kitchen — Paula often has guests come and join her, including her husband, her sons, her girlfriends and even celebrity acquaintances.

Photo By: Photographer: Chia Chong ©2012, Television Food Network, G.P. All rights Reserved

Serving Up the Southern Classics

Biscuits are a big part of any Southern meal, and Paula's recipe is a classic that her entire family enjoys. To make the recipe, see Food Network Magazine's step-by-step guide.

Photo By: Squire Fox

Hostess With the Mostess

Entertaining is part of Paula's Southern charm. She hosts family and friends in her home year round, no matter the occasion. Here she plates tomato tarts right out of the oven.

Media Maven

When she's not taping episodes, you'll find Paula working on recipes for her cookbooks and magazine. She also contributes recipes to Food Network Magazine like this white-bean chili. It's made with chicken breast for a healthier take.

Family First

Paula's two sons, Jamie and Bobby, are very important to her. They've been by her side every step of the way. Here Paula visits Jamie's cooking show, Home for Dinner With Jamie Deen. Jamie cooks his mom a dinner for two that includes tilapia foil packets, herbed couscous and a Georgia peach dessert. Get all the recipes here.

Photo By: Paul Nurnberg ©2012, Television Foof Network, G.P. All Rights Reserved.

How It All Started

On Bobby's cooking show, Not My Mama's Meals, Paula and Bobby reminisce about The Bag Lady, a catering business she ran out of her home selling lunches to local businesses. Here the two prepare healthier versions of her famous lunches, like pimento cheese sandwiches and gooey butter cake. Get all the recipes here.

Photo By: Janet Rhodes ©2011, Cooking Channel, LLC

A Seasoned Star

Paula made an appearance with her husband, Michael, and her son Bobby on Season 8 of Next Food Network Star to help mentor the Star hopefuls.

Photo By: Edward Chen/Creel Films ©2012, Television Food Network, G.P.

In the Food Network Studios

Paula joined fellow stars from Food Network to celebrate the holiday season. Browse some of the best behind-the-scenes moments from the promo, which was taped in the New York studios.

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Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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