Joseph William Paul

April 26, 1947 – July 9, 2025

Joseph W. Paul, 78, passed peacefully in the early morning hours of July 9, 2025, surrounded by his family, after a courageous battle with dementia. Best known to most as simply “Papi Joe,” he was the founder of Papi Joe’s Tennessee Pepper Sauce and a beloved local celebrity.

Joe was born in Louisville, KY, on April 26, 1947, to William Richard Paul and Bonna Kelly Paul, both now deceased. He is mourned by his childhood sweetheart and wife of 57 years, Kay Yearwood Paul; his three children, Kim Bumpas (Scott) of Knoxville, TN, Don Paul of Collierville, TN, and Katherine Stricklin of Collierville, TN; and his two treasured grandchildren, Blake (19) and Emma Stricklin (17). Nothing lit up Papi’s face more than their accomplishments—especially Blake’s baseball games, where Papi could always be heard cheering from the stands.

He is also survived by his sister Joan Paul McDonald (Dan) of Portland, ME, and his brother Bruce Paul (Donna) of Louisville, KY. Joe was a twin, born seven minutes after his brother Richard Paul of Frankfort, KY, who preceded him in death on April 3, 2025. He was adored by nieces, nephews, and countless friends who enjoyed his humor and warmth throughout the years.

Joe grew up in Lexington, KY, graduating from Bryan Station High School in 1965. In his youth, he worked as a soda jerk, ice cream man, delivery boy, and—by his own admission—a mischievous teenager. Growing up in the Heart of Horse country, Joe worked with Thoroughbreds gentling them for the spring sales, a job he took pride in. He attended Eastern Kentucky University in Richmond, KY, before returning to Lexington to pursue a career in computer programming.

Joe began his federal service at Redstone Arsenal in Huntsville, AL, later transferring to the Memphis Defense Depot, and ultimately to the Millington Naval Air Station as a computer security specialist. He traveled to U.S. Naval Air Stations nationwide, providing custom computer solutions and security risk assessments.

Always a man with an entrepreneurial spirit, Joe dabbled in many passions—building wooden boat models, professional picture framing, and growing Tabasco peppers. One day he asked himself, “What am I going to do with all these peppers?” The answer became his legacy. Over several years, he perfected his hot sauce recipe, persuading anyone he met to try it—refusing to take “no” for an answer. In 2008, he became FDA-certified through the University of Tennessee in Knoxville. One of his proudest moments was convincing Mrs. Jones of the famous Jones Orchard to let him use her kitchen—a testament to his persistence.

In 2012, Joe traveled to Jungle Jim’s Weekend of Fire in Fairfield, OH, competing against 350 of the nation’s top hot sauce producers. While many aimed to scorch tongues, Papi Joe focused on flavor—earning the People’s Choice Award three years in a row. From there, his personality and products became staples at farmers markets, the Collierville Fair on the Square, Germantown Festival, and events across the South.

Today, Papi Joe’s Tennessee Pepper Sauce, Xtreme Sauce, Papi-Q, and Tennessee Whiskey BBQ Sauce can be found in local stores and online. One of his personal favorites was his Bloody Mary Mix made from fresh tomatoes. All products continue to be made in his commercial kitchen in Rossville, TN, ensuring his “spicy personality” lives on.

A Memorial Service will be held Saturday, September 13, 2025, at 2:00 p.m., visitation at 1:15 at Collierville United Methodist Church, 454 W. Poplar Ave., followed by A Spicy Celebration of Life at Maple Grove Farms, 4967 Windsong Park Cove. Friends are encouraged to bring their best “Papi stories” to share.