John Besh has spent the past dozen years celebrating the cuisine of Louisiana and nurturing the creative talents of those around him. The former Marine — he helped liberate Kuwait International Airport during the first Gulf War in 1991 — has won most of the awards available to him, starting in 1999, when Food & Wine magazine named him one of the country’s best new chefs, when he was at the now-shuttered Artesia in Abita Springs, La. In 2001, Besh opened his own ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com