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Restaurant August
301 Tchoupitoulas St.
New Orleans, Louisiana
504-299-9777

Lüke
333 St. Charles Avenue
New Orleans, Louisiana
504-378-2840

La Provence
25020 Highway 190
Lacombe, Louisiana
985-626-7662

Besh Steakhouse
Harrah's New Orleans Casino & Hotel, 8 Canal Street
New Orleans, Louisiana
504-533-6111

17 Recipes by John Besh

• August Chopped Salad
• Besh's Fried Goat Cheese and Frisée Salad
• Braised Kale
• Champagne Mojitos
• Chicory Salad with Quince and Pecans
• Chilled Shrimp with Remoulade
• Creamy Potatoes with Bacon
• Horseradish-and-Herb-Crusted Beef Rib Roast
• Hot, Buttered Cauliflower Puree
• Hot Spiced Wine
• Mango-Peach Sangria
• Oyster Dressing “Grand-Mère”
• Oyster Tartlets
• Pat’s Popovers
• Père Roux’s Cake
• Poached Pear and Brown Butter Tart
• Root Vegetable, Pear and Chestnut Ragout

Restaurant at the time of award
Artesia
21516 Hwy. 36
Abita Springs, Louisiana
504-892-1662

Age 31

Background Born in Meridian, Mississippi. Trained at The Culinary Institute of America. Worked at Windsor Court Hotel and Graham's in New Orleans and Romantik Hotel Spielweg in Münstertal, Germany.

First food memory Trout amandine after a fishing trip, age five.

Strangest customer request To cook for someone on an all-pork diet.

What he'd be if he weren't a chef A winemaker.

Favorite place to eat Alain Assaud, a six-table bistro in St-Rémy, Provence.

How he brought FOOD & WINE to Iraq "I was in the Marine reserves, so I had to leave cooking school to go to the Gulf War. My teachers sent me FOOD & WINE. My platoon was the only one in the Marine Corps reading food magazines at the front."

Favorite kitchen tool Long-handled iced-tea spoon. "I use it to make quenelles, to scoop foods like caviar and to taste everything."

Recipe tip Before dredging food in flour, let it firm up in the refrigerator for 15 minutes; this makes for easier handling and a more even coating.

Featured Best New Chef Recipe

Besh's Fried Goat Cheese and Frisée Salad