Johnny Sanchez

Specialties

Johnny Sánchez, a spirited taqueria offering the very best ingredients that are farmed and fished responsibly and locally. The two will collaborate on everything from the perfect tacos and tostadas, to the beer, wine, and cocktail list, to the décor and atmosphere.

Serious food but a fun environment is the name of the game. Stepping through the door will bring guests out of their everyday routine and into a inspired atmosphere reminiscent of Mexico City.

«We love to cook, eat, drink and make people happy, and that’s why we’re doing this,» says Besh. Sánchez adds, «This is the food that John and I love to cook when we’re hanging out together having fun, and that’s what resonates with people. It’s all from the heart!»

History

Established in 2014.

Johnny Sánchez is the inaugural restaurant collaboration of two old friends known for their world-​class cuisine. John and Aarón, each of whom has been recognized with some of the culinary world’s most coveted awards, met years ago when Aarón began his career in New Orleans, working for legendary chef Paul Prudhomme. Later, the chefs’ paths crossed again while competing on the first season of Food Network’s «Next Iron Chef.» Since then, the two have become great friends and each has lit up the culinary scene by utilizing his unique talents and skills to entertain and educate the country about shared passions: food, drink, and hospitality.

Meet the Business Owner

John B.

Business Owner

John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. In his ten restaurants, entrepreneurial pursuits, and public activities, he aims to preserve and promote ingredients, techniques, and heritage.

Besh’s cookbooks, My New Orleans and My Family Table, were each recognized with an IACP Award. His third cookbook, Cooking From The Heart, was published in fall 2013. He hosts two national public television cooking shows based on the books.

The John Besh Foundation, founded in 2011, works to preserve New Orleans’ culinary heritage via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers.