about
OUR STORY
Every aspect of 121 Artisan Bistro is designed to elevate your dining experience from our open kitchen line to
our stone hearth oven. With over two decades of serving the Lake Charles community, we remain steadfast in our
commitment to quality and exceptional service, promising a culinary journey that delights the senses and leaves a
lasting impression. Nestled in the heart of Lake Charles, LA, our bistro beckons diners with an inviting
atmosphere and dedication to excellence. Under the guidance of Executive Chef Larry Mannheimer, our Italian fare
offers a fusion of comfort classics and modern twists. With a mission to embrace the ethos of Italian dining, we
prioritize locally sourced ingredients, ensuring each dish reflects the vibrant flavors of the region.
OUR TEAM
Executive Chef, Benny Gray
Born in Jennings, Louisiana, in 1977, Chef Benny Gray began his culinary career at 19 with Ensco Offshore, starting as a galley hand in 1996. His dedication and talent quickly led to a promotion to night cook within six months. Under the mentorship of the head chef and the experience of working with various skilled professionals, he became a sous chef by 1998. Ensco recognized his potential and sent him to numerous culinary schools, where he honed his skills in fruit carving, cake decorating, ice sculpting, and more. In 2008, Chef Benny joined Aramark Offshore as a head chef for a year before returning to Ensco in 2009, continuing his role as head chef until 2016. Transitioning to the casino industry, he worked under renowned pastry chef Joseph Agustin, specializing in pastry and chocolate work, while also serving as a sauté cook at Grotto Restaurant and 121 Bistro. In 2023, he became the kitchen manager for The Max and The Brickhouse restaurants, showcasing his leadership skills. By the end of 2023, he returned to 121 Bistro as the Executive Sous Chef, working under Executive Chef Larry Mannheimer. Chef Benny’s journey reflects a steadfast commitment to culinary excellence and continuous growth in his craft.
Sous Chef, John Williamson
Born in Lake Charles in 1976, John Williamson began his culinary career in 1996 at 18 years old with Outback Steakhouse as a line cook under the guidance of the then managing partner, John Tolson. Within 6 months, he was promoted to assistant kitchen manager and went on to a 25-year career with Bloomin' Brands. He ascended from kitchen manager at Outback Steakhouse to regional culinary director for Carrabba's and Bonefish Grill in Houston, TX. He then became the Sous Chef at Perry's Steakhouse in Katy, TX. Now, his passion has brought him back to where it all started for him. He returned to Outback Steakhouse in 2023 and moved on to Tad's in 2025 as the culinary manager before joining the team at 121 Artisan Bistro.
