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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…