about

Justin Devillier

Director of Culinary/Partner

Chef Justin Devillier is the Chef/Owner of La Petite Grocery and Justine in New Orleans and the 2016 James Beard Award winner for Best Chef: South.

Devillier was raised in Dana Point, California, a small beach town in South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter he would dive for lobsters just steps from his front door. This bounty of local seafood inspired him to enter the culinary industry, and after working in local restaurants right out of high school he decided to focus all of his time on becoming a chef. In 2003, Devillier moved to New Orleans in search of a vibrant restaurant community. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands.

In 2004, Devillier joined the team at La Petite Grocery as a line cook and was promoted to sous chef after one year. Following Hurricane Katrina, he helped re-build the restaurant’s infrastructure, and in 2007 was promoted to executive chef. A short three years later, Devillier and his wife Mia took over ownership of the restaurant, housed in a century-old building with a storied history. At La Petite Grocery, Devillier puts his creative spin on traditional New Orleans cuisine with dishes like Turtle Bolognese, Panéed Rabbit, and Blue Crab Beignets. In 2014, he was awarded “Chef of the Year” by New Orleans Magazine.

In early 2019, the Devilliers opened Justine in the New Orleans’ French Quarter. The bustling, food-hall style gathering place is the realization of Devillier’s long-time dream to open a restaurant in the South’s most lively district. Balancing sophistication and exuberance, his menu features the classic, crave-able dishes found in the brasseries lining the streets of Paris with bold presentation.

In his free time, Devillier is an avid fisherman and hunter, and loves spending time at the beach with his wife and three young daughters.

Mia Freiberger-Devillier

Director of Operations/Partner

Originally from Charleston, South Carolina, Mia Devillier moved to New Orleans in 1996 to attend Loyola University. After receiving a degree in Business Management and Marketing, she worked as a manager with Martin Wine Cellar for three years before returning to school at the University of New Orleans for a Masters in Accounting. Upon graduating, Devillier worked as a tax accountant with Deloitte for three years.

Even during her professional career in business, Devillier has always held various positions in the service industry spanning 19 years – most notably with the House of Blues and in restaurants such as Lilette, Juan’s Flying Burritos and Marigny Brasserie. She joined La Petite Grocery in 2009 as General Manager, and she and her husband, Chef Justin Devillier, took over ownership of the restaurant in 2010. During her tenure, La Petite Grocery has also been included on Brett Anderson’s “New Orleans’ Top 10 Restaurants” list by The Times-Picayune for 2011 through 2017, and in 2016, Chef Justin Devillier was the James Beard Award winner for Best Chef: South.

In early 2019, the Devilliers opened Justine in the New Orleans French Quarter. Justine is a brasserie reminiscent of those found on the streets of Paris, combining the sophistication of French culture with the playfulness of the French Quarter. The Devilliers spent time in Paris to hand-select the details for the multi-roomed space, which houses a sidewalk café, open kitchen, and intimate bar. The Devilliers aim to create a bustling space enjoyed to by all, whether it’s for a weekday lunch, afternoon glass of wine, or celebratory dinner.

Devillier attributes her passion for food and wine to her late father, Harley, and her knack for Southern hospitality to her late grandmother, Peggy. In their honor, she continues her pursuit of providing memorable dining experiences at her two restaurants, La Petite Grocery & Justine.

Bobby Margot

General Manager

Bobby Margot was born and raised in Chalmette, Louisiana. He began in the restaurant industry at only sixteen years old, starting as a busboy and working his way up to bar back, bartender, server, and expeditor at Jaeger’s Seafood Restaurant in New Orleans. 

In 2004, Margot moved on to Houston’s restaurant where he had the opportunity to learn the business side of the industry. He also taught continuing education classes for the staff covering all aspects of service, and was consistently ranked as one of the restaurant’s top ten employees. In July 2010, Margot was offered a management position at La Petite Grocery, and happily accepted. Expanding his responsibilities, he is now honored to be working as General Manager at La Petite Grocery.

Margot holds a Bachelor’s degree in marketing and business administration from the University of New Orleans. His interests outside the restaurant include cheering on the New Orleans Saints and the LSU Tigers with his wife Courtney Margot. He is also an avid hunter and fishermen. Bobby is passionate about maintaining a positive work environment, and believes that happy employees are key to creating terrific guest experiences

Joseph Tiedmann

Executive Chef

Joseph Tiedmann grew up in the rural town of Warren, Connecticut, where he helped his family maintain their large vegetable garden and raise animals such as cows, lambs, pigs, chickens, ducks, and geese. It was this exposure to fresh, organic ingredients and life on a working farm that first sparked his interest in the culinary world; however, it wasn’t until college – and his first job at a local pub – that he fell in love with restaurant life. 

After graduating from New England College in Henniker, New Hampshire, Tiedmann visited New Orleans for the first time to volunteer in the aftermath of Hurricane Katrina. In September 2008, he returned to New Orleans to realize his dream of a career in fine dining. He was hired at La Petite Grocery as a line cook and was promoted to Sous Chef in 2012. Over the next seven years, he gained valuable experience, learning how to manage staff, create menus, and maintain food cost and quality; he also assumed the responsibility of executing all private and offsite events. In 2019, Tiedmann accepted the position of Executive Chef of the restaurant, expanding his role to include managing many of the restaurant’s logistics and menu R&D. At La Petite Grocery, Tiedmann strives to provide each guest with a memorable experience. He is proud to work in a restaurant that has grown significantly and crossed many milestones since its opening. 

When he’s not in the kitchen, Tiedmann enjoys seeing live music, reading history and science fiction, and spending time with his wife.