Steven McHugh is from a large farming family – seven boys! – in a small Wisconsin town, far from the rich culinary tradition of New Orleans. Steven trained at Culinary Institute of America and has worked in some legendary New Orleans kitchens from Metro Bistro to Dickie Brennan’s Steak to Bacco. In 2003 Steve became chef de cuisine at Besh Steak. In the spring of 2005, Steven became the Executive Chef at Restaurant August. After Katrina, Steven worked 20-hour days side by side with Chef Besh reopening August and feeding FEMA workers. Steven oversaw the renovations and created the menu at La Provence that respectfully keeps alive the spirit of the beloved restaurant. The addition of several acres has allowed a kitchen garden, to provide the freshest possible produce and small livestock for the menu. Steven McHugh, farm boy-turned-chef, then turned his sights to new challenge, Executive Chef of the Besh Restaurant Group. In this role he will continue to lead all of the restaurants toward more sustainable farming and dining.






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