Chef Jean-Paul Bourgeois Recognized for Efforts in Lifestyle Visual Media Category
DENVER (June 24, 2026) – MyOutdoorTV, the Outdoor Channel, and the entire Outdoor Sportsman Group (OSG) would like to congratulate Chef Jean-Paul Bourgeois and his hard-working team at Duck Camp Dinners for the recent recognition by America’s most prestigious culinary arts organization. Now in Season 4 of the popular series that premieres on Outdoor Channel before migrating to OSG’s leading global outdoor streaming platform, every season of Duck Camp Dinners now can be found on MyOutdoorTV (MOTV). Chef Jean-Paul Bourgeois has proven to be a master storyteller, and every episode he takes viewers into the heart of Louisiana’s wetlands, exploring the traditions and challenges of the region while bringing its “swamp floor pantry” and bold Cajun recipes to life.
When expressing his thoughts about receiving the James Beard Award for Lifestyle Broadcast Media, Chef Bourgeois had the following to say:
“Winning a James Beard Award has been a lifelong dream of mine, one I thought I had left behind when I stepped away from my full-time restaurant career in 2020 to pursue creating media that is deeply personal to me. Season 1 of Duck Camp Dinners was created in six days with very little budget and a handful of people who believed in the idea. As the creator, I had no idea what DCD would become as the concept grew through four seasons.
If I’m being honest, the idea of winning this award always made me uncomfortable.
The show was created and still strives to tell stories about people who weave the outdoors into their lives and explore God’s resources on this earth with curiosity, gratitude and purpose. Sometimes it isn’t pretty, but it is always honest. While I may have received this award, it truly belongs to everyone whose stories have been told and untold, who has supported this show, and who sees their way of life reflected in it.”
Be sure to check out Season 4 and all the great Duck Camp Dinners episodes streaming now on MyOutdoorTV. Chef Jean-Paul Bourgeois begins his fourth season in Louisiana’s Atchafalaya Delta at a new camp with plans for a weekend of work, running crab traps, setting jug lines and, of course, duck hunting – and it’s all capped off with a porch feast of blue crabs, duck spaghetti and trout. The second episode, “Texas Tour: Hall’s Bayou & El Campo,” introduces the series that caught the attention of the James Beard Foundation. The series continues with “Texas Tour: Rockport – Flounder & Redheads,” “Texas Tour: Refugio – Wild Duck Pho & Mixed Bag,” “Texas Tour: Lubbock – Cackling Geese and Tex Mex,” “Texas Tour: Lubbock – Sandhill Cranes and Country Music” and “Texas Tour: East Texas Wingshooting and Louisiana Redfish.”
About Chef Jean-Paul Bourgeois
A proud son of Louisiana, Chef Jean-Paul grew up among the bayous, ingraining in him a deep appreciation for Southern food and culture. A graduate of the Culinary Institute of America in New York, his career has been shaped by his passion for combining classic culinary techniques with the authenticity of his Cajun roots. Beyond cooking, Chef Jean-Paul is a natural storyteller, captivating audiences with his ability to connect food to place and heritage. His love for the outdoors and dedication to preserving Louisiana’s wetlands are evident in every episode of Duck Camp Dinners.
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