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8
MY
ROUSES
EVERYDAY
MARCH | APRIL 2016
the
Seafood
issue
C
hef John Besh arrives for his interview rocking skinny jeans,
a pastel shirt, a stylish blue blazer and one of those retro,
square-bottomed, wool knit ties they’re wearing in Brooklyn
these days. He looks like he just walked off Harvard Square,
way
younger than his 47 years, all fresh-faced and bright-eyed, his hair
tussled just so. He is GQ come to life.
We’re meeting atWilla Jean, his bright, spacious and energetic bistro
in the heart of the New Orleans Central Business District across the
street from the Rouses, an area bustling with new residential and
commercial construction and a renewed and determined sense of
vigor and vitality. Most of his many restaurants are within walking
distance of here.
His gait is easy and his demeanor wide open.All the hostesses and wait
staff greet him warmly. Diners rush to him to say hello and take selfies
with him, and he graciously obliges. His smile is boyish and seemingly
permanent, and I understand immediately why every woman who
knows that I am meeting with him today is jealous of me.
No doubt about it, this guy is dreamy. And successful beyond dreams.
He is a restaurant impresario, celebrity chef, cookbook author,
philanthropist, environmentalist, motivational speaker, battle-tested
marine and doting father of
four.Heis thoughtful, humble, articulate
and attentive; when he talks to you, he talks to
you
.
For many years, I always thought that if I could be somebody else, it
would be Jimmy Buffett. But I’m now thinking John Besh would be
an acceptable consolation prize. And my bromance truly blossoms
when we take up the subject of our interview today: fishing.
Besh Places to Fish
On The Gulf Coast
by
Chris Rose +
photo by
Andrew Hetherington