Who is Dustin Everett?
A chef specialized in cooking Asian fusion cuisine
Chef Dustin Everett started his career in New Orleans working under acclaimed chef John Besh. He soon became executive sous chef at Besh’s Luke Restaurant.
In 2010, Dustin relocated to New York to work alongside Chef David Chang at Momofuku SamBar where he was Executive Chef for four years.
In 2015, Dustin opened Black Crescent, an oyster and cocktail bar in New York. He later went on to learn Southeast Asian cooking techniques at Thai-Filipino restaurant, Pig & Khao.
Currently Dustin cooks with Thai flavors and techniques as the head chef of Fish Cheeks, a Thai restaurant in Noho, New York City, specializing in seafood dishes.
