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Justin Devillier
is a competitor on Bravo’s Top Chef: New
Orleans. He is the Executive Chef and owner of La Petite Grocery
in New Orleans, a recent James Beard Award Nominee, and a
new father. Justin competed in Rouses 2013 World Crawfish
Eating Championship.
Q:
We know you are a fierce competitor – we saw you put down
some serious crawfish during our French Quarter Festival
crawfish contest, and your team took home the trophy at Hogs
for the Cause. What’s it like competing in front of the cameras?
Really you forget that the cameras are
there pretty quick. The time frame of the
challenges are so tight that if you’re worried
about cameras you’re going to have issues.
Q:
You were born in California,
but after 10 years in New Orleans
kitchens, Katrina, buying La Petite
with your wife, and settling down to
raise your family here, we’d say you’re
officially a local. Did you act as a tour
guide for the other contestants?
I'm definitely proud of my home and I
love living here for way too many reasons
to list. I'm happy to share with visitors as
much about the culture and landscape as
I can. As far as being a tour guide for the
other chefs I have to say not so much.
Q:
You’re self-taught. Who has had the
biggest influence on your cooking style?
Who has had the biggest influence on
the way you run your restaurant?
That is a hard one. I'd have to go with
boudin and gratin. That question is great
but so unfair ...
LOOK WHO'S TALKING
TOP CHEF Q&A
— with Chef Justin Devillier
photo courtesy
Bravo
Swamp Pop Old Fashioned
WHAT YOU WILL NEED
1 sugar cube
2-3 drops Angostura Bitters
2 ounces Buffalo Trace Bourbon
3-4 ounces Satsuma Swamp Pop
Maraschino Cherry and Orange Peel Twist, for garnish
HOW TO PREP
In a rocks glass, muddle 1 sugar cube with 2-3 drops Angostura bitters
and a splash of water. Add 2 ounces of Buffalo Trace Bourbon and 3-4
ounces Satsuma Swamp Pop. Garnish with Maraschino Cherry and
Orange Peel Twist.
DRINK RECIPE,
try me!
