Johnny Besch, former chef de partie at L2O under Laurent Gras, has joined Evanston’s Bistro Bordeaux as executive chef, pledging “fine French dining without the attitude.” He replaces Christopher Walker, who left to work under Ryan McCaskey at the upcoming Acadia. Besch, a Villa Park native, worked in Portland before coming to work for Gras at L2O. More recently, he had worked for Alain Ducasse at his project in Vieques, Puerto Rico, Mix On The Beach. Besch says of that last project, “Ducasse’s philosophy is 60% ingredients and 40% technique…simplicity with extraordinary results. That’s what I believe in, that’s what I’m doing here at Bordeaux and I’m having a blast.”
Cozier than L2O.