Nathalie Dupree’s journey to becoming a celebrated figure in the culinary world was anything but conventional. Initially met with skepticism about women in professional kitchens, she defied expectations and sculpted an extraordinary career. Today, Nathalie Dupree stands tall as a true Food Icon, revered for her culinary expertise, groundbreaking mentorship, and transformative leadership within the American food landscape.
Her initial foray into cooking, while working in a college co-op, sparked a passion that her mother initially discouraged. The notion of “ladies don’t cook” and the perceived unsavory nature of kitchen work – long hours and male-dominated environments – presented early obstacles. However, her mother offered a conditional blessing: if Nathalie could find a woman thriving as a professional cook, she would reconsider her stance.
Fate intervened during Nathalie’s studies at Le Cordon Bleu in London in the late 1960s. Julia Child, already a rising food icon herself, visited the campus. As the only American student, Nathalie was chosen to greet Child, seizing the moment to ask about her future. Child’s resounding advice – “Start a cooking school and write a cookbook” – became the compass that charted Nathalie’s illustrious path.
Upon completing her rigorous culinary training in London, Nathalie’s ambition led her to manage a restaurant in Majorca, Spain. Returning to the United States in 1971, she boldly opened her eponymous restaurant. Nathalie’s was a pioneering venture, artfully blending classic Southern flavors with sophisticated French techniques – a culinary fusion considered remarkably ahead of its time. Despite its location 45 minutes outside Atlanta, Nathalie’s quickly became a destination dining experience, drawing in Atlanta’s influential business and political circles.
Her burgeoning reputation soon captured the attention of a key decision-maker at Rich’s department store. She was invited to spearhead the South’s first participatory cooking school. Demonstrating her business acumen, Nathalie negotiated for a higher management position and a strategically advantageous title: Cooking School Director. From this influential platform, teaching countless students – predominantly women – Nathalie wholeheartedly committed herself to mentoring aspiring culinary professionals.
These formative experiences illuminated the stark gender disparities prevalent in the culinary realm. Nathalie witnessed firsthand the systemic lack of authority afforded to women, their uphill battle for entry and acceptance, and the pervasive issue of unequal pay. This awareness fueled her dedication to creating opportunities and advocating for change.
Nathalie Dupree’s influence extends far beyond the kitchen. Her remarkable ability to connect people stands as one of her greatest strengths. She possessed an uncanny knack for knowing exactly who to contact for any project or challenge and would persistently encourage follow-through. Leveraging her network, she invited culinary giants Julia Child and Jacques Pépin to make guest appearances at her cooking school in the 1970s. Driven by a vision of fostering culinary collaboration, she enlisted their support to establish the International Association of Cooking Schools (IACP) in 1978. This organization became a groundbreaking model for the exchange of culinary ideas and mutual support, thriving for over four decades and solidifying Nathalie’s legacy as a food icon who built community. In 2019, IACP fittingly honored her with a Lifetime Achievement Award.
Further demonstrating her commitment to preserving and promoting culinary heritage, she was a founding board member of the Southern Foodways Alliance (SFA). This organization dedicates itself to documenting, studying, and celebrating the diverse and evolving food cultures of the American South. In 2004, the SFA recognized her immense contributions with the Craig Claiborne Lifetime Achievement Award, further cementing her status as a food icon deeply rooted in Southern culinary traditions.
As a long-standing member of Les Dames d’Escoffier, the esteemed global organization for women leaders in food, beverage, and hospitality, Nathalie was instrumental in establishing chapters in Atlanta and Charleston, SC. Her leadership extended to initiating over ten additional chapters, including Nashville and North Carolina. Les Dames d’Escoffier International bestowed upon her their prestigious Grand Dame award, acknowledging her distinguished career. Adding to her accolades, she was named 2013 Woman of the Year by the Maître Cuisiniers de France and received the James Beard Foundation’s Who’s Who in Food and Beverage in America award in 2015.
Nathalie Dupree’s enduring impact on American cuisine solidifies her position as a true food icon. Her pioneering spirit, culinary talent, dedication to mentorship, and tireless advocacy for women in the food industry have left an indelible mark, inspiring generations of chefs and food enthusiasts. Her journey from facing societal limitations to becoming a celebrated culinary leader is a powerful testament to her resilience and vision, ensuring her place in culinary history.
