Dustin Everett

Chef Dustin Everett started his career in New Orleans working under acclaimed chef John Besh at Domenica, an Italian restaurant in The Roosevelt Hotel. Soon after, Dustin Became executive sous chef at John Besh’s French-inspired brasserie, Luke Restaurant, where he combined French and Creole ingredients. In 2010, Dustin moved to New York City and started working alongside Chef David Chang at Momofuku SamBar for four years as Executive Chef. In 2015, Dustin opened Black Crescent, an oyster and cocktail bar in New York’s Lower East Side. After one year, he moved to Wild Edible, a seafood-forward restaurant in Midtown. He then went on to learn Southeast Asian cooking styles and techniques at Thai-Filipino restaurant, Pig & Khao. After spending time traveling through Europe and working as a private chef and supporting pop up gigs, Dustin returns to cooking with Thai flavors and techniques as the head chef of Fish Cheeks, the coastal Thai restaurant in Noho specializing in seafood dishes.