Dustin Everett

Chef Dustin Everett brings a wealth of culinary expertise to Fish Cheeks, where he serves as Head Chef and leader of the kitchen team. His career began in New Orleans, working under acclaimed chef John Besh at Domenica and later as executive sous chef at Luke Restaurant, where he mastered the art of blending French and Creole flavors. After moving to New York City in 2010, Dustin honed his skills alongside Chef David Chang at Momofuku Ssam Bar, serving as Executive Chef for four years. His culinary journey also included opening Black Crescent, an oyster and cocktail bar, and refining his seafood expertise at Wild Edibles.

Dustin’s passion for Southeast Asian cuisine was ignited at Pig & Khao, where he delved into Thai and Filipino cooking techniques. These experiences, combined with his time traveling and working as a private chef, set the stage for his leadership at Fish Cheeks.

Since joining Fish Cheeks, Dustin has elevated the restaurant’s culinary program with his innovative approach to Thai coastal cuisine. He is celebrated for his ability to seamlessly blend traditional Thai techniques with his extensive background in seafood and international flavors. Under his leadership, Fish Cheeks has continued to thrive as a destination for bold, seafood-forward dishes, earning its reputation as one of New York City’s premier Thai dining experiences.