Mar-Apr2016_Final-FlipBook

the Seafood issue

Besh Places to Fish On The Gulf Coast by Chris Rose + photo by Andrew Hetherington

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.He is 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.

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MY ROUSES EVERYDAY MARCH | APRIL 2016