Big changes coming to popular Coast restaurant with return of award-winning chef
Field’s Steak and Oyster Bar in Biloxi will close May 18 and the restaurant will reopen in late June as a new concept lead by a familiar chef.
An award-winning chef is returning home to South Mississippi to transform the steak and seafood house owned by the Nicaud Restaurant Group into Field’s Mediterranean by Chef David Dickensauge.
The renowned chef will be the operator of the new restaurant in the historic Magnolia building at 119 Rue Magnolia in downtown Biloxi.
He’ll be bringing his signature style that will meld the fresh, bold flavors of the Mediterranean region with his deep passion for Gulf Coast ingredients.
A Gulfport native, Dickensauge is executive chef at Colonel’s Club in Baton Rouge. For his work leading the revival of the restaurant, he has been nominated for five Best of 225 culinary awards.
He is a graduate of the Culinary Institute of New Orleans and has more than 30 years of experience in kitchens across the United States and Europe.
He began his career in New Orleans under James Beard Award-winning chef Jamie Shannon at Commander’s Palace, then at Galatoire’s, Per Se in New York and Charlie Trotter’s in Chicago.
He was named “chef to watch” by Louisiana Cookin’ in 2015 and was crowned Mississippi Seafood King in 2017.
He is known for his farm-to-table cuisine and operated Cork & Cleaver in Gulfport and Bay St. Louis. In 2019 he opened 27th Avenue Bistro in Gulfport, where he brought on Lauren Joffrion as pastry chef.
She has gone on to open Toro Sushi & Saki in Bay St. Louis for the Nicaud Restaurant Group and most recently Field’s Italian restaurant.
This story was originally published May 12, 2025 at 1:06 PM.
