A homegrown Louisiana chef with more than 17 years of culinary management experience, Deano gives 18 STEAK diners the quality Southern flavor and service we all know and love. On any given night, you’ll find this Chalmette native caught up chatting about his grandma’s fried chicken, his house made Worcestershire sauce, and his signature pickled Louisiana shrimp. Deano worked at Besh Restaurant Group for seven years, serving as Sous Chef at Luke San Antonio, Besh Steakhouse New Orleans and La Provence, where he learned to appreciate the farm to table movement. While at Besh Restaurant Group, Deano was contracted to provide facilities and approximately 1,800 meals daily to St. Bernard Parish Sheriff’s Department personnel and other first responders following Hurricane Katrina. Deano also managed a culinary team of nearly 20 employees at Big Sky Steakhouse at Coushatta Casino Resort, where he was responsible for all daily operational aspects including menu creation. Deano regularly demos at the Red Stick Farmers Market, local nonprofit events, and local universities, proving that the best food comes with a story.
Click here for more information about the Louisiana Seafood Cook-Off, presented by Louisiana Life Magazine.
