September 27, 2015
By: Red Beans and Eric
Growing up in southern Louisiana, John Besh was always around hunting, fishing, family and cooking. At age 9, Besh began helping in the kitchen and cooking for his siblings. After putting his own unique spin on the recipes he was cooking from, he was encouraged to continue to cook.
Besh joined the Marines and served in Iraq during Operation Desert Storm. Once he returned from Iraq and graduated from the Culinary Institute of America, he spent time learning his craft in Germany and France. In 2001, Besh opened his first restaurant, August, in the Central Business District in New Orleans.