Looking back on the countless days of his childhood spent making up unique dishes for his family and watching his grandmother cook, David Dickensauge has come a long way—both professionally and geographically.
As Business Report details in its new Executive Spotlight feature, it was only after working in 12 cities across the country and around the world that Dickensauge landed back in Louisiana, getting his start in New Orleans at Commander’s Palace in 1994.
A hands-on chef and constantly on the move, Dickensauge opened a new restaurant concept in his hometown of Gulfport, Mississippi, in October: Corks & Cleaver Wine Bistro. He’s now putting his time-management, business and cooking skills to the ultimate test.
While Dickensauge has worked in a variety of restaurants—including Baton Rouge’s Bin 77—and for many different chefs, he says mastering the business side of the kitchen was a new and welcomed challenge.
“Here is where I put together all of the pieces that I have learned through all my years of traveling,” he says.
It is typical for Dickensauge to work 16 to 18 hours each day, six days a week.
“You always have to be present, willing to lead and never supplicating your standards.”
In his spare time, Dickensauge can be found at Bin 77’s side bar, or enjoying a cocktail at Olive or Twist or sharing a meal with his wife and family. If he’s not in Baton Rouge, he’s probably traveling, which is how he draws inspiration for his culinary creations.
Read the full Executive Spotlight Q&A with Dickensauge. Here’s a sample of what you’ll find:
How would you describe your managerial style and also your cooking style?
I am a hands-on kind of chef. I love a family-type of work culture. I cook from my heart and cook with a new American style with a Southern flare.
