The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

John Currence

Chef / Oxford, MS
John Currence
Photo by Brandall Atkinson

James Beard Award winner
Title: Chef & Author
Location: Oxford, MS
Establishment: City Grocery, Boure, Big Bad Breakfast

Why he's a big deal: He was awarded the "Best Chef: South" by the James Beard Foundation and SIBA book award finalist for Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some. The chef can also turn a pretty phrase for the pages of The Local Palate.

From the Magazine / 2.2.15 / by John Currence

One Quarter Rebel

Read Story
From the Magazine / 11.5.13 / by John Currence

Besh’s Table

Read Story