New Delhi [India], January 14: Nathalie Dupree was much more than a chef—she was a force of nature, a storyteller, and a mentor who touched everyone she encountered. Through her 15 cookbooks and over 300 episodes of cooking shows aired on PBS and The Food Network, she not only revolutionized Southern cuisine but also shared her warmth, wisdom, and love for life. Her impact was felt not just in the culinary world but in the lives she touched, and to me, she was not only a revered figure but also a dear friend.
I first met Nathalie when I was 27, arriving in Atlanta to work at the Clubhouse restaurant group. Michael Batterberry, the founding editor of Food & Wine and Food Arts, insisted I meet two influential people: Governor Barnes and Nathalie Dupree. I had no idea then how much those words would define our bond. Michael called her to say he was sending “an Indian prince” to meet her, and from that moment, Nathalie affectionately dubbed me her “Indian prince.” We met in Social Circle, Georgia, and instantly became inseparable.
Her home was alive with energy and stories, rich with the Southern charm that made me yearn for a life connected to the land and its history. I remember returning home to Charlie and telling him, “We need to move to a farm.” He laughed at my romantic vision, saying, “This isn’t India; who will work the farm?” But I couldn’t shake the idea. Years later, we made that dream a reality, settling on a farm in Hebron, New York—a life inspired by Nathalie’s passion for living deeply and her ability to turn even the simplest moments into something extraordinary.
Cooking with Nathalie was a transformative experience. She had an uncanny ability to bring out the best in food and people. We collaborated on many dishes for the Clubhouse menu, blending her Southern roots with my culinary influences. One memorable collaboration was on biscuits, using a recipe passed down from Brett Bannon’s grandmother, Mae Norris. Her genius was in using chilled solid fat, which made the biscuits tender, flaky, and airy. When Nathalie tasted them, she exclaimed, “Oh, honey, these are better than mine.” Her delight in discovering something new was just one example of how she celebrated life.
Nathalie’s generosity extended far beyond the kitchen. Her “pork chop theory” was one of many lessons that went beyond technique—it was about connection. She taught me that cooking in community, like cooking multiple pork chops together, meant sharing the richness of the experience, allowing the food to come together in harmony. Her admiration for Southern cooking legends like Edna Lewis was equally profound—frying chicken in a crowded cast-iron skillet “choking the pan” was more than just a cooking method; it was a way of nurturing those around the table.
For me, Nathalie was a mentor, ally, and friend, especially during my early years as a young gay chef. She saw me fully and accepted me without reservation. Once, she told me I reminded her of a friend from her youth—a person she had loved deeply—and in that moment, she gave me a priceless gift of validation that I carry with me always.
Nathalie and her husband, Jack Bass, created a home filled with love, creativity, and warmth. Their partnership was a testament to mutual respect, humor, and shared passion. Together, they welcomed all who crossed their threshold, making sure no one ever left without a meal or a story.
Over the years, I shared countless meals and adventures with Nathalie, Michael, and Ariane Batterberry. We traveled, taught, and created together, always finding time to sit down at a table laden with beautiful, simple food. For Nathalie, food wasn’t just about nourishment; it was about connection and celebration of life’s richness. Her belief that food was love is reflected in every meal she prepared.
Nathalie’s passing leaves a void in the culinary world that cannot be filled. While her contributions to Southern cuisine earned her prestigious honors like James Beard Awards and recognition as the Grande Dame of Les Dames d’Escoffier, her true legacy lies in the lives she touched. She mentored chefs, ignited joy in her kitchen, and shared her love with all who knew her.
I will forever cherish her laugh, her stories, and the warmth she brought into every room. Nathalie Dupree was not just a culinary icon; she was a beacon of love, kindness, and generosity. Her heart, as infinite as her spirit, will live on in every biscuit, every pork chop, and every moment shared around a table. She will be deeply missed, but her legacy of love and Southern hospitality will endure forever.