Hailing from Tallahassee, Florida is Black Crescent executive chef, Dustin Everett. While the formative years of Dustin’s career were spent toiling over steakhouse grill fires and sauté pans, he was unable to ignore an ever intensifying desire to work more creatively with food and in an environment that would allow him to further develop the southern and creole traditions influencing his food. So, Dustin packed his knives and relocated to Louisiana. Once there, Dustin signed on with New Orleans culinary overlord, Chef John Besh. While under the tutelage of Chef Besh and his cadre of Executive chefs, Dustin would play an integral part in assisting chef Alon Shaya in opening and operating the kitchen at Besh’s Italian dining cathedral in NOLA’s Roosevelt Hotel, Domenica, as well as facilitating the opening of Besh’s ode to Americana at NOLA’s WWII museum, The American Sector. Soon after, Dustin was elevated to the position of the Executive Sous Chef at Besh’s French inspired brasserie, Luke Restaurant, to work alongside Executive Chef Matt Regan. Here Dustin was able to create French and Creole food that paid homage to the dishes on which the institutions of french cuisine were founded while still offering original and imaginative food to his patrons.
Dustin would eventually relocate to the northeast where he would work as Executive Chef at Luke Palladino’s Kitchen and Market Place in Atlantic City, and David Chang’s Momofuku Ssam Bar in Manhattan’s East Village.