The Next Iron Chef: Who will climb the ranks to culinary greatness? Sundays at 9pm/8c

The Cast

John Besh
Runner-up

Age: 39

From: Slideli, South Louisiana

Current hometown: Slidel, South Louisiana, 35 minutes from New Orleans

Job: Executive Chef -- Restaurant August, Besh Steak, Lüke and La Provence

Marital status: I'm married to Jenifer Besh

Children: Brendan (11), Jack (6), Luke (4), Andrew (2)

Read John's full bio

Q&A with FoodNetwork.com

Why should you be the next Iron Chef?
I should be the Next Iron Chef because I possess the unique combination of talents and abilities that will show me to be a successful Iron Chef. I work well under pressure, handling high stress with professionalism and class. I cook from the heart not from intellect so it is not forced and comes rather naturally when I am called to improvise. My style combines new techniques – cooking with slow foods in such a way that it is fashionable without being heartless. Lastly, I’m a warrior with a proven track record.

You have an impressive resume, but so do your competitors. What makes you stand out from the others?
Life experience. I live to cook and devoted my life to cooking and becoming a great chef. I am a natural warrior with years of fighting experience. After being seasoned by combat in the USMC I came home to marry my wife who has supported, fostered and sacrificed so that I could become the best chef that I am capable of being.

What is your culinary point-of-view or cuisine you're known for?
I am known for combining contemporary French technique with indigenous south Louisiana products.

What is your signature ingredient?
I’d say my signature ingredient is jumbo lump blue crab meat.

What ingredient do you avoid?
Tilapia, Atlantic salmon and imported shrimp and crawfish.

What is your favorite meal?
Depends on my mood. Perhaps crowder peas and pot liquor with cracklin corn bread, Grandmother’s venison roast, skillet fried sweet potatoes, popcorn rice, fried okra and smothered green beans.

What is your favorite restaurant?
L’Oustau de Baumaniére in Les Baux de Provence

What is your favorite food destination?
It depends – I have so many. I love New York because the style of food is so varied.

Who are your culinary inspirations?
Chef Karl-Josef Fuchs in Obermünstertal Germany and Michel Richard in Washington DC.

What's your alternative dream job?
I have to say that I live my dream. If I weren’t a chef I’d still love to cook. Perhaps I’d like to be a hunting and fishing guide.

What's your culinary secret weapon?
Secret weapon? I mastered the art of throwing spoons at a young age. Very dangerous with the spoons.

Are you friends with any of the other contestants, or have any of you worked together before?
I’ve met a couple of the contestants, but I really didn’t know them. I probably knew Aaron Sanchez the best.