About John Besh

John Besh is a chef and a native son of southern Louisiana who has set the benchmark for fine dining in New Orleans via his nine acclaimed restaurants that celebrate the bounty and traditions of the region. Food & Wine named him one of the “Top 10 Best New Chefs in America,” his flagship restaurant August was featured on the late great Gourmet magazine’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants,” and he won the James Beard Award for Best Chef of the Southeast. Besh is the author of two cookbooks, My New Orleans and My Family Table.

A newspaper-topped table strewn with crawfish, corn, peppers, and potatoes - a classic crawfish boil.

Crawfish Boil

Call some friends, set a pot of water to boil, and chill some beer. There’s mudbugs to be had.

Sport Pepper Sauce

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that’s as fiesty as it appears.