John Besh Named James Beard Foundation’s 2016 Chefs & Champagne® Honoree on HamptonsTV®

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• published: 05 Aug 2016
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From the Big Easy to the Big Apple: John Besh Named James Beard Foundation’s 2016 Chefs & Champagne® Honoree James Beard Foundation (JBF), the country's preeminent culinary organization celebrating its 30th anniversary this year, announced that it will honor John Besh, multiple James Beard Award–winning chef, author, philanthropist, and restaurateur, at its annual Hamptons fundraiser and tasting party this summer. Chefs & Champagne® held at Wölffer Estate Vineyard in Sagaponack, New York, on Saturday, July 23, 2016, featuring flowing Champagne Barons de Rothschild, Goose Island beers, Wölffer Estate wines, and culinary offerings from a select group of more than 40 fine chefs. Besh’s talent and drive have earned him praise throughout his career: Food & Wine named him one of the “Top 10 Best New Chefs in America.” His twelve acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean) each celebrate the bounty and traditions of the Louisiana region, and his flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant. In March 2016, the Besh Restaurant Group announced the creation of One House Hospitality, a division focused on creating and operating food and beverage concepts inside hotels and resorts. Among the chefs who have signed on thus far: Baker Alex Bois, Pastry Chef Sam Kincaid, and Jon Nodler, High Street on Hudson, NYC; Chad Brauze, The Back Room, Park Hyatt, NYC; Chris Cipollone, Piora, NYC; Jay Ducote, Baton Rouge, LA; Aaron Fitterman, Aretsky’s Patroon, NYC; Jeremy Ford, Matador Room, Miami Beach, FL; Eric Gabrynowicz, Restaurant North, Armonk, NY; Kerry Heffernan, Grand Banks, NYC; Paul Kahan*, One Off Hospitality Group, Chicago; Matthew Kenney, 00+Co, NYC, and Plant Food + Wine, Miami and Venice, CA; Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY; Karl Ljung, Hillenberg, Stockholm, Sweden; Anita Lo, Annisa, NYC; Angie Mar, Beatrice Inn, NYC; Pastry Chef Alina Martell, Ai Fiori and Vaucluse, NYC; Lucero Martinez, Pampano, NYC; Dean James Max, DJM Restaurants, Multiple Cities, USA, and Cayman Islands, BWI, and Harbor Island, Bahamas; Julian Medina, Tacuba and Toloache, NYC; Jonah Miller, Huertas, NYC; Damian O’Donnell, Harbor Bistro, East Hampton, NY; Ralph Perrazzo, BBD's - Beers, Burgers, Desserts, Rocky Point, NY; Guy Reuge, Mirabelle, Stony Brook, NY, and Sandbar, Cold Spring Harbor, NY; Roxanne Spruance, Kingsley, NYC; Pastry Chef Sherry Yard*, iPic Entertainment.** Chefs & Champagne is considered the East End’s premier culinary event. Funds raised at the event help support the James Beard Foundation’s wide variety of initiatives, including culinary student scholarships and the organization's annual food conference on sustainability, public health, and nutrition. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages will also raise funds for the organization. With a long tradition of supporting culinary education, the James Beard Foundation will also announce the recipient of the 2016 Christian Wölffer Scholarship at the event. Established in 2006, the scholarship fund supports students in their study of food and wine. As of 2016, the Foundation will have awarded over $6.5 million in financial aid to more than 1,800 recipients. The Chefs & Champagne (212) 627-2308 or at jamesbeard.org/chefsandchampagne. In addition to exclusive Champagne sponsor Champagne Barons de Rothschild, support for Chefs & Champagne 2016 will be provided by Audi; Badoit; evian; Goose Island Beer Co.; Hamptons magazine; Maille; Gokokuya; Sturia Caviar; Tito’s Handmade Vodka; VerTerra Dinnerware; and Wölffer Estate Vineyard and Hamptons Television® VVH-TV