Chef
Justin Devillier
- Discipline
- Chef
- Based in
- New Orleans, Louisiana, United States
i. Biography
Chef/owner Justin Devillier’s story in New Orleans reads like the gradual sharpening of a point of view: city by city block, kitchen by kitchen, dish by dish. At its center are La Petite Grocery and Justine in New Orleans, two rooms that reflect the same guiding instinct. His cooking moves with the ease of French bistro tradition, but it is never static; it is warmed, brightened, and often complicated by local ingredients and a creative spin on traditional New Orleans cuisine. The result is a style that feels rooted in place yet alert to possibility, familiar in outline and distinctive in detail.
The Path
Justin Devillier’s early career in New Orleans unfolded with striking momentum. In 2003, he began as a cook at Bacco, Stella, and Peristyle, entering the city’s restaurant landscape through three kitchens that helped shape his pace and his palate. By 2004, he had moved to La Petite Grocery as line cook, a role he held until 2005, and then, from 2005 to 2007, he rose to sous chef there. That progression, quick and purposeful, suggests a chef learning not only technique but also the rhythms of a restaurant that would soon become central to his career. Since 2007, he has been executive chef and chef/owner of La Petite Grocery, a long tenure that speaks to both continuity and evolution. The restaurant has remained a key expression of his perspective, while also serving as a living record of how his cooking has been refined over time. In 2019, he expanded that vision by becoming chef/owner of Justine as well, extending his presence in New Orleans with another place to interpret the city through his own lens.
The Work Today
Today, Justin Devillier is chef/owner of La Petite Grocery in New Orleans and chef/owner of Justine in New Orleans, his name tied to two addresses that anchor his work in the city. At La Petite Grocery, the cooking is defined as French bistro cooking with a Southern twist, built on local ingredients and a creative spin on traditional New Orleans cuisine. That description comes into focus through the restaurant’s most loved dishes. Turtle Bolognese is one of the clearest examples, a dish whose very name signals the meeting of classic form and regional character. Panéed Rabbit carries the same sensibility, while Blue Crab Beignets with malt vinegar aioli show how playfulness and precision can coexist on the same menu. These dishes do not simply decorate the restaurant’s identity; they are the identity, translated into flavor and texture. The line suggests both confidence and restraint, an understanding that what travels best is not reinvention for its own sake, but the essence of a restaurant carried into a new setting.
Signature
Justin’s signature dishes include Turtle Bolognese, Panéed Rabbit, and Blue Crab Beignets. Taken together, they sketch the contours of his kitchen: comfort sharpened by technique, tradition refreshed rather than replaced, and a steady insistence that New Orleans can be expressed through many forms without losing its voice.
Acclaim
Justin's honors include Best Chef: South (2016), Chef of the Year (2014), and Chef to Watch (2008). The sequence traces a career that was noticed early and continued to earn recognition as his profile grew, marking the path from promising talent to established presence.
Profile updated July 2026
FAQ
Asked of Justin
What is Justin Devillier's current role?
As of 2026, Justin Devillier is Chef/Owner.
Where did Justin Devillier work before?
Justin Devillier's earlier career included Bacco, Stella, and Peristyle.
What recognition has Justin Devillier received?
Best Chef: South (2016).
