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The
Man Behind Horseshoe Casino’s “Nawlins” Restaurant
Chef John Besh
by Jen Cuthbertson
If you haven’t heard about Chef John Besh before you will now and again and
again. He has been spotlighted nationally on TV, radio, newspaper, and
magazine features across the country lately. In December you will find him
and his recipes in the Wall Street Journal, and again in the February Issues
of O Magazine (Oprah), and Gourmet Magazine. On Thanksgiving morning,
Thursday, November 24, Besh was featured on The Today Show, cooking a
Thanksgiving breakfast for the residents of Chalmette. Later that day, back
at Restaurant August, Chef Besh was featured on CNN, cooking Thanksgiving
dinner for his family, his staff, and their families.
John Besh’s awards and accolades would cover a wall. Because I am a self
proclaimed “chef groupie” having the pleasure to sit down and talk with Chef
Besh was quite an honor. My interview with him was absolutely the most
enjoyable interview ever. I walked away enriched by our paths crossing.
John Besh brings an exciting interpretation to 100 year old recipes, mixes
traditional with his own culinary art twist to create some of the most mouth
watering, palette pleasing dishes you will ever taste. His talent lies in
layering flavors and bringing taste to the max.
(See Nawlins Review)
Ahh but there is more to what goes into the pan. I call it Beshology. See,
Chef Besh “gets it”. He understands what life is all about. His passions for
his family, friends, his work, and the world around him are all blended into
a huge sphere that encompasses him and everything he encounters. He is a
good human being besides being one of the best chefs ever. During the
aftermath of Katrina he could be found rowing thru the murky flood waters
trying to rescue his employees. He fed hundreds of FEMA workers day after
day. Plus he spearheaded a fund raiser in Washington selling PoBoy
Sandwiches to raise funds for the Katrina relief efforts.
I found John Besh to be a humble, likable, easy going fellow with a huge
smile. You can see in the sparkle in his eyes his love for life and his
willingness to take on the challenges he has encountered.
John owns and manages the Famous August Restaurant in New Orleans. August
has just reopened and is bouncing back from Hurricane Katrina in style.
Plus at Harrah’s Casino New Orleans you will find Besh Steak House. Harrah’s
New Orleans hopes to reopen in February of 2006. In Tunica Resorts at
Horseshoe Casino he is the consultant for Nawlins, where you will find two
of his protégés Chef Kelly and Chef Heath at the helm.
Chef Besh has taught his skills to 10 protégés, making it possible for more
people to enjoy the flavors and experience his extraordinary dishes.
I can’t help but think that because of his love for food and people we are
the lucky recipients of his culinary talents when we get to enjoy “Besh
Food”.
It is no secret that I am “hooked on Besh Food”. I so hope in John’s busy life he takes time out to write a book. Not only is his cooking style intriguing but his life is full and interesting. From a boy growing up in the rural south, to studying in Europe, to working at Maximum’s in New York to rowing a boat in rescue efforts to being a dad of 4, I am sure he has a lot to share with all of us.
If you want more on Besh…you
can Google him and find a gazillion reviews and articles.
Or click on the links below
Chef Heath Lanier who has studied under Chef John Besh is now the room Chef at Nawlins Horseshoe Tunica. Chef Kelly English is returning to New Orleans to help in the recovery of his hometown.
Besh, an overview
Horseshoe Tunica Nawlin’s Review
August Restaurant Website
Harrah's New Orleans Besh Steak House
N’awlins
Executive Consulting Chef John Besh Honored With the Prestigious James Beard
Award