John Besh is a native son. Growing up in southern Louisiana , the chef is dedicated to the culinary riches of his hometown. And with his nine restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica, and Borgne), entrepreneurial pursuits, and public activities, Besh preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.
From the outset of his career, Besh’s talent and drive have earned him continuous kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America” and his flagship restaurant August was featured on Gourmet’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants.” Of course, he also won the hearts of savvy local diners, with regular praise from publications like The Times-Picayune and New Orleans City Business. Not surprisingly, Besh won the James Beard Award for Best Chef: Southeast in 2006, and was awarded Food Arts’Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans. A frequent guest chef on the NBC Today Show, Besh has appeared on top programs on The Food Network and the Sundance Channel, as well.
Besh’s devotion to local ingredients and local cuisine extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; the launch of a line of gourmet products; and the publication of his first cookbook, My New Orleans, in October of 2009, followed by My Family Table in 2012. A former U.S. Marine, Besh partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, creating high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world. In recognition of such far-reaching contributions, the Louisiana Restaurant Association named him Restaurateur of the Year in 2008. Four years later, Besh is still working tirelessly to nourish his city, all the while teaching the next generation of chefs to cherish her as much as he does.
