Chef David Dickensauge

Mississippi native and Gulf seafood enthusiast David Dickensauge has traveled across the culinary map for the last 20 years.

Beginning in New Orleans, he worked at Commander’s Palace under James Beard Award-winner Jamie Shannon. Dickensauge served there as a commis chef from 1994 to 1997, and afterwards worked at New Orleans’ fabled Galatoire’s from 1997 to 1999. In ’99, he graduated from the Culinary Institute of New Orleans. Dickensauge then moved back home for a short time to help open the Beau Rivage casino, where he worked with Master Pastry Chef Thaddeus Debois.

Chef Dickensauge then packed up his knives and set off to see the culinary world. During a stint in Birmingham, Alabama, he worked for Chris Hastings as a line cook at Hot and Hot Fish Club and as an AM sous chef at Café Dupont. He also staged for Frank Stitts over his three years in Birmingham’s Highlands Bar and Grill and Bottega Café. After stops at highly acclaimed restaurants in Miami, Chicago, and New York, Dickensauge returned to the Deep South, serving as executive chef at the University of Alabama before opening a Montgomery restaurant. He moved further south in 2013 and took over as executive chef and manager of Bin 77 Bistro & Wine.

Over the last 20 years Chef David Dickensauge has been in search of culinary expertise and has been diligently honing his craft. Every day he strives for excellence to give his guests the best meals and service that he can, sourcing only the freshest products available.

Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 North Third Street, 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552
Email: bmitchell@crt.la.gov

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