Chef David Dickensauge

Mississippi native and Gulf seafood enthusiast David Dickensauge has traveled across the culinary map for the last 20 years.
Beginning in New Orleans, he worked at Commander’s Palace under James Beard Award-winner Jamie Shannon. Dickensauge served there as a commis chef from 1994 to 1997, and afterward worked at New Orleans’ fabled Galatoire’s from 1997 to 1999. In 1999, he graduated from the Culinary Institute of New Orleans. Dickensauge then moved back home for a short time to help open the Beau Rivage casino, where he worked with master pastry chef Thaddeus Debois.
Dickensauge then packed up his knives and set off to see the culinary world. During a stint in Birmingham, Alabama, he worked for Chris Hastings as a line cook at Hot and Hot Fish Club and as a morning sous chef at Café Dupont. He also staged for Frank Stitts over his three years in Birmingham’s Highlands Bar & Grill and Bottega Café. After stops at highly acclaimed restaurants in Miami (Norman van Aken), Chicago (Charlie Trotters) and New York (Per Se), Dickensauge returned to the South, serving as executive chef at the University of Alabama before opening a Montgomery restaurant. He moved farther south in 2013 and took over as executive chef and manager of Bin 77 Bistro & Wine Bar.
Over the last 22 years, Dickensauge has been in search of culinary expertise and has been diligently honing his craft. Every day, he strives for excellence to give his guests the best meals and service that he can, sourcing only the freshest products available, staying humble to those he mentors and maintaining integrity to his craft.