Everett Dustin

Dustin Everett

Fish Cheeks

Biography

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... READ MORE

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 Ssam Bar 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 executive chef of Fish Cheeks, the coastal Thai restaurant in Noho specializing in seafood dishes.

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Favorite Event
oyster 2

Oyster Bash presented by Barnegat Oyster Collective sponsored by Modelo hosted by Carole Radziwill

Brunches and Lunches

Sun, Oct 16

12:00 PM

Brunches and Lunches

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