Johnny Besch has traveled the country extensively to apprentice under and learn from some of the best chefs in the business. During his nine years in the Pacific Northwest, Johnny was sous chef at the fine dining restaurant Epicure and then chef de partie at The Heathman Restaurant & Bar for James Beard award winning and Knight/Master chef Philippe Boulot. He went on to assume the role of chef de partie at the acclaimed Michelin-3 Star restaurant L2O in Chicago under celebrity chef Laurent Gras. Continuing his pursuit to learn and grow, Johnny accepted the sous chef position with the opening team at Mix on The Beach, Alain Ducasse’s restaurant at the W Retreat & Spa in Vieques, Puerto Rico. In 2011, Johnny returned to his native home town of Chicago and assumed the executive chef role at Bistro Bordeaux on the North Shore, working closely with Bordeaux native and celebrated restaurateur and maître d’ Pascal Berthoumieux. After two years in Chicago, Johnny felt the urge to head back west where he could work directly with fresh, coastal ingredients. Here, he managed Pickled Fish at the 80-room Adrift Hotel & Spa in Long Beach, Washington. Another big move crosscountry landed Johnny on Cape Cod as the executive chef and culinary director of Tap City Grille and Beech Tree Cantina, where he ran a team of 50 and instilled in them the same sense of discipline, attention to detail, and resect for ingredients that he himself learned over the years. Now, back home to plant his roots and officially hang his hat, Johnny has joined Sancerre Hospitality to open their Chicago-based flagship restaurant, BLVD, in the West Loop.