July 22, 2015
A native son dedicated to the culinary riches of southern Louisiana, John Besh has set the benchmark for fine dining in New Orleans—a town whose very identity is bound to its food. His flagship restaurant, August, is located in a historic 19th-century French-Creole building in the city’s central business district. And its contemporary menu resolutely reflects the chef’s roots in ingredients and preparation with dishes such as Louisiana rabbit with morels and sage grits, and a signature chopped salad made with 21 vegetables and herbs. August’s numerous accolades include being named one of the 100 Best Wine Restaurants by Wine Enthusiast, and 2012 and 2013 nominations for Outstanding National Restaurant by the James Beard Foundation. In 2014, the foundation inducted Besh into Who’s Who in Food & Beverage, after naming him Best Chef of the Southeast in 2006.