Coco takes over training of chefs  at Walk-On’s

Walk-On’s Bistreaux & Bar has hired chef Jeremy Coco as its new Director of Culinary Operations & Training.

The chain of sports bars operates in Baton Rouge, Lafayette and New Orleans.

Coco most recently served as the dean of education at the Louisiana Culinary Institute. He also has worked as sous chef for the International Marketplace at Casino Rouge, executive chef at Café Vermilionville in Lafayette and executive chef/partner with Fleming’s Prime Steakhouse & Wine Bar in Baton Rouge.

Walk-On’s, which began in Baton Rouge nearly 10 years ago, was “once criticized for its mediocre and inconsistent food,” a news release said, but “has spent the last several years refining, streamlining and upgrading its menu as part of its ‘Food First Mentality.’ ”

In October, Walk-On’s was voted the “Best Sports Bar in North America” by ESPN, which noted the restaurant’s “unique Louisiana-inspired menu and impressive food and beer selection.”

Jack Warner, co-founder and owner of Walk-On’s and its parent company, Last In Concepts, said, “We’re proud of how far we’ve come with our menu upgrades over the last couple of years, but now we’re ready to step it up even more” with the addition of Coco to the staff.

Besides increasing food quality and further refining the Walk-On’s menu, Coco will handle training the kitchen staff at all of Last In Concepts’ restaurants, the release said. In addition to four Walk-On’s locations, the company owns and operates Happy’s Irish Pub, The Roux House, Schlittz & Giggles and Walk-On’s Catering.

Coco is a graduate of Johnson & Wales University in Denver. He also holds undergraduate and master’s degrees from LSU.

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Besh Steak wine dinners

Besh Steak, located inside Harrah’s Casino in downtown New Orleans, has launched a wine dinner series.

The four-course dinners will be held on the third Thursdays of each month through the end of the year.

Besh Steak Executive Chef Todd Pulsinelli will use local ingredients and fresh seafood to plan a menu to be paired with a featured wine of the month.

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