Southern Charmer

John Besh is one of the most recognized chefs of the American South. With multiple acclaimed restaurants, award-winning cookbooks and popular television programs, he has become an influential ambassador for New Orleans cuisine. A James Beard award recipient, Besh played an active role in helping his city recover after Hurricane Katrina and has continued to champion Southern ingredients, culinary traditions and local foodways. In this interview he discusses the foods that shaped him, the resilience of New Orleans’ food community, and pantry staples every home cook should keep on hand.

AndrewZimmern.com: What role did food play in your life growing up? At what point did you know you wanted to become a chef?

John Besh: Food was at the center of family life and always associated with comfort and joy. I started cooking for my severely injured father when I was about nine or ten, and seeing how it brightened his spirits revealed to me how meaningful cooking could be. That early experience sparked my passion for feeding others and set me on the path to becoming a chef.

AZ.com: Have you passed on your passion for cooking to your sons?

JB: I want my boys to understand who they are through the foods we share. Louisiana food tells a story about place and culture, and I want them to stay connected to that heritage.

AZ.com: Tell us about your television show, Chef John Besh’s Family Table.

JB: I love having creative control to film in my own home and to cook in an organic, unpretentious way—exactly how I cook for the people I love. The show reflects those personal moments and family-focused recipes.

AZ.com: You had a packed winter with the Super Bowl and Mardi Gras back-to-back. How do you prepare for big crowds?

JB: New Orleans excels at hosting celebrations—throwing a party is in our DNA. The Super Bowl was a massive event, and Mardi Gras is an extended celebration. Our city and its hospitality teams are built to handle that scale, and we plan accordingly to meet the surge in demand.

AZ.com: How has New Orleans’ food community changed or strengthened since Hurricane Katrina?

JB: Katrina ignited a renewed entrepreneurial spirit and a strong, protective attitude toward our city—what many describe as the Defend New Orleans mindset. The isolation and challenges we endured became a catalyst for change, inspiring diverse growth across restaurants, producers and community food initiatives.

AZ.com: Top five ingredients every cook should have in the pantry?

JB: A high-quality olive oil, artisan pasta, Cajun-style long-grain rice, a housemade heirloom tomato sauce, and hoisin sauce—an unexpected but useful ingredient for adding depth and umami.

AZ.com: Three must-have food experiences in New Orleans?

• Enjoy a seafood po-boy at a classic sandwich shop; the city’s po-boys are essential.
• Have lunch at a storied neighborhood spot to taste the regional flavors and hospitality New Orleans is known for.
• Experience a refined dinner at a destination restaurant to appreciate the city’s culinary creativity and tradition.

AZ.com: What’s in your fridge?

JB: I often have leftovers like red beans and rice, various hot sauces and chili pastes, xo sauce, pork shoulder marinating in mojo, and plenty of vegetables and cheeses—all the building blocks for quick, flavorful meals.

John Besh is a native of southern Louisiana who has dedicated his career to preserving and promoting the region’s culinary heritage. Through his restaurants, media projects and public work, he highlights local ingredients, traditional techniques and the stories behind the food.

Early recognition brought Besh national attention: he was named one of Food & Wine’s “Top 10 Best New Chefs in America” and won the James Beard Award for Best Chef — Southeast. His restaurants celebrate the bounty and traditions of the Gulf Coast, each with a distinct voice and approach. His flagship establishment has earned top restaurant honors and national nominations, and Besh has appeared frequently as a guest on national television.

His cookbooks have received industry accolades and inspired public television series that bring New Orleans cooking into home kitchens. Beyond his culinary work, the John Besh Foundation supports efforts to protect and preserve New Orleans foodways through scholarships and local food-system initiatives. He and his wife live in southern Louisiana with their children, remaining active in their community and committed to the region’s cuisine.