John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he 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 continual kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef - Southeast in 2006. His nine acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne) each celebrate the bounty and traditions of the region in their own unique way. His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard "Outstanding Restaurant” award. Besh, the father of four, was featured on the cover of Parade magazine for Father's Day 2012, and is a frequent guest on NBC’s “Today” show.
Besh's two cookbooks, My New Orleans (October 2009) and My Family Table in (November 2011) were each recognized with an IACP Award, and his third cookbook is set to be published in fall 2013. He hosts two national public television cooking shows based on the books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table,” which debuted in April 2013.
The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers.