Preston Paine (B ’15) knew from an early age that his future was in the culinary world. For his tenth birthday, he asked for pots and pans from chef Emeril Lagasse’s cookware line. Years later, as a Tulane student, he worked in Emeril’s flagship restaurant — a full-circle moment that felt like a dream coming true.

Just a decade after graduating from Tulane, Paine is carving out a name for himself in the culinary world.

Paine chose Tulane over the Culinary Institute of America because he wanted a strong business education in a food-centric city. “Knowing that the majority of restaurants fail due to being poorly financially managed, I wanted a school with an excellent business program.” He found just that in Tulane’s A. B. Freeman School of Business.

As a football letterman, he stayed on campus during breaks, gaining experience in New Orleans’ top restaurants and immersing himself in the city’s vibrant food culture. After graduation, he returned to Dallas to work with Culinaire International, designing restaurants and crafting menus.

Then, an unexpected opportunity took him aboard a yacht in the Adriatic as a private chef.

In the off-season, he expanded his skills, visiting 36 countries and working in top restaurants in Spain, France and Denmark. While in Tokyo, he saw an Instagram post about an opening at Eleven Madison Park, then ranked the No. 1 restaurant in the world. He flew to New York and landed the job.

For years, Paine worked in Eleven Madison Park’s kitchen, serving everyone from royalty to A-list celebrities. But in early 2020, COVID-19 temporarily shuttered the restaurant. He returned to Dallas and co-founded Shug’s Bagels, an elevated bagel shop that quickly became a local favorite. A second location followed, and this spring, Shug’s will debut in New Orleans on Maple Street, just around the corner from Tulane.

With Shug’s thriving, Paine became corporate chef for a restaurant management and development company in Dallas’ Bishop Arts district, overseeing six restaurants.

Then, the Food Network called. He was cast in “Ciao House,” an eight-episode series set in a stunning Italian villa, hosted by Alex Guarnaschelli and Gabe Bertaccini, which aired in spring 2023. “It was better than I could have hoped — such a beautiful part of the country, so many talented people.”

Since then, he has filmed four additional Food Network series, including “Chopped” (which aired in 2024) and two upcoming shows set to debut later this year. He remains under contract with the network for more projects.

Currently, Paine is the executive chef of four restaurants and a catering operation at the Crescent Hotel, a new luxury hotel in Dallas, recently named the best hotel in Texas by Condé Nast Traveler.

For Paine, the reality of his career feels like something out of a dream. “Being on set, getting the chance to film shows like this and travel and explore and learn more about the stuff that I care the most about, it still feels surreal. There’s just been so many pinch-me moments I don’t feel like I’ve woken up yet.”