Acclaimed chef John Besh grew up hunting and fishing in Southern Louisiana—learning at an early age the essentials of Louisiana’s rich culinary traditions. His talent and drive have earned Besh accolades from the onset and, most recently, an invitation to compete on Food Network’s The Next Iron Chef where he earned his way into the finals.

After graduating from the Culinary Institute of America, John completed an apprenticeship under famed German Chef Karl Josef Fuchs. He then spent time in the south of France refining his classical sensibilities under Alain Assaud. But it was his Southern roots that drew him back to New Orleans where he burst on the scene with his Restaurant August. After Hurricane Katrina in 2005, he was instrumental in rebuilding not only his own restaurants but others as well, in the hopes of keeping the region’s culinary culture intact. In 2006, he won the James Beard Award for “Best Chef of the Southeast,” as well as Gourmet magazine’s declaration that Restaurant August was one of America’s “Top 50 Restaurants.” “Louisiana Restaurateur of the Year 2008” from the Louisiana Restaurant Association. The “Silver Spoon Award” from Food Arts magazine in 2009. The 2007 Zagat Guide rates Restaurant August #1 in New Orleans for food and service. He is now the owner of five restaurants: Restaurant August, Besh Steak, Lüke, La Provence and Domenica, set to open in July 2009.