Baton Rouge chef David Dickensauge is on the move again. Except this time, he’s saying farewell to Louisiana to open a restaurant of his own on the Mississippi Gulf Coast.
Dickensauge has had a hand in numerous Baton Rouge restaurants — consulting on menus and running kitchens. The list includes Beausoleil Coastal Cuisine, Pizza Art Wine, Bin 77 Bistro & Bar, Proverbial Wine Bistro, Tsunami, Zeeland Street, Library Wine and Provisions in Gonzales and, most recently, The Colonel’s Club.
Dickensauge says the move to Mississippi is a “farewell, but not a goodbye,” as he hopes to see familiar faces at his new venture, Field’s Mediterranean by Chef David Dickensauge, in his hometown of Biloxi.
David Dickensauge, past executive chef at The Colonel’s Club.
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“Baton Rouge made me who I am. There are a handful of restaurateurs who took me to the next level,” Dickensauge said. “I’ve been in Baton Rouge more than any city I’ve cooked in my life.”
Dickensauge also emphasized his gratitude for the diners in Baton Rouge who have supported him in his career, allowing him to become not only a great chef but a creator in his field.
Formerly Field’s Steak and Oyster Bar, Field’s Mediterranean is part of the Nicaud Restaurant Group, which has opened new restaurants and hotels across the Mississippi Gulf Coast. The new restaurant operates out of the historic Magnolia building at 119 Rue Magnolia, Biloxi, near the Beau Rivage Resort & Casino and Mary Mahoney’s Old French House.
Baton Rouge chef David Dickensauge is opening a new concept in Biloxi, Field’s Mediterranean by Chef David Dickensauge, in the historic Magnolia Hotel.
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While the concept will focus on Mediterranean cuisine, Dickensauge says the menu will also include dishes with Moroccan and African influences. He hopes to open the restaurant by the end of June.
Dickensauge added that his move to Biloxi was prompted by the opportunity to be closer to his family and have a stake in the restaurant.
“I’ve paid my dues being an executive chef for other people,” he said. “I wanted to do my own thing.”
In the next year, Dickensauge aims to bring Field’s Mediterranean to Baton Rouge.
“I love Baton Rouge, and I wasn’t looking to leave,” he said, “but it was a golden opportunity.”