Executive Chef and Owner
Justin 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 and cooked in the kitchens of Bacco, Stella and Peristyle. While at Peristyle, he worked with Chef Anne Kearny-Sands and learned the intricacies of French cuisine.
In 2004, Devillier joined the team at La Petite Grocery, housed in a century-old building with a storied history, and became sous chef a year later. After Hurricane Katrina, he helped re-build La Petite Grocery’s infrastructure by managing the daily specials and training the new line cooks. In 2007 Devillier was promoted to Executive Chef, and in 2010 he and his wife Mia bought La Petite Grocery. Here, he puts his creative spin on traditional New Orleans cuisine with dishes like Turtle Bolognese and Blue Crab Beignets. Devillier has been named a James Beard Award finalist for Best Chef: South in 2012, 2013, and 2014, and was also named 2014’s “Chef of the Year” by New Orleans Magazine. In March 2014, Devillier and the team at La Petite Grocery proudly celebrated 10 years of operation at the restaurant.
Devillier’s second restaurant, named Balise after the first French settlement at the mouth of the Mississippi River, will open in the Central Business District of New Orleans in early 2015. Set in a 19th century Creole townhouse, Balise will feature Louisiana-focused cuisine that celebrates New Orleans’ history as a port city.
When Devillier has free time, he can be found fishing and hunting, or at the beach with his wife and two young daughters.
General Manager and Owner
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 & Touche 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 Burrito 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 earned Four Beans from The Times-Picayune in May 2010, and has also been included on Brett Anderson’s “New Orleans’ Top 10 Restaurants” list by The Times-Picayune for 2011, 2012, 2013, and 2014.
Mia and Justin Devillier’s second restaurant, named Balise after the first French settlement at the mouth of the Mississippi River, will open in the Central Business District of New Orleans in early 2015. Set in a 19th century Creole townhouse, Balise will feature Louisiana-focused cuisine that celebrates New Orleans’ history as a port city.
Devillier attributes her passion for food and wine to her mother, Cheryle, and 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 La Petite Grocery.
Front of House 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.
Margot then moved on to Houston’s restaurant in 2004 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.
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, as well as fishing and hunting. Bobby is passionate about maintaining a positive work environment, and believes that happy employees are key to creating terrific guest experiences.
A New Orleans native and a lifelong resident, Trey Wyllie is a graduate of the Isidore Newman School and Tulane University. He began in the culinary field as a server at the popular Vera Cruz restaurant in 2004 and quickly fell in love with the industry. As general manager, he put the restaurant in working order by November 2005 after sustaining damages from Hurricane Katrina.
In 2006, Wylie began working at Brennan’s Restaurant in the French Quarter and three years later was both Captain and Maître D’ of the historic eatery, positions he held until the restaurant closed in 2013. He eagerly joined the La Petite Grocery team in July of 2013 as front of house manager.
In his free time, Wylie enjoys dining out, cooking with friends, going to the movies and reading a good book. He credits his knowledge of southern cuisine and hospitality to the time he spent dining in the “Grand Dame” restaurants of New Orleans with his beloved granny, mother and father.
Born and raised in Annapolis, Maryland, Bronwen Wyatt graduated from Tulane University with a degree in English and Fine Arts. Upon graduation, she worked as a freelance journalist and professional resume writer before moving to Portland, Maine in 2007. There, she took a job as a prep cook to cover her bills, however, it wasn’t long before her lifelong passion for food fueled a career change into the culinary world. After relocating to San Francisco in 2009, she worked in the Michelin-starred restaurant Range before accepting the role of pastry chef at Outerlands.
In 2011, Wyatt returned to New Orleans, where she has developed and helmed the pastry program at La Petite Grocery. Since then, she has been named one of the Top Five Pastry Chefs to Watch by the Times Picayune’s Brett Anderson, was nominated for Food & Wine magazine’s People’s Best New Pastry Chef award, and was the first pastry chef to be a Chef to Watch by Louisiana Cookin’ Magazine.
Wyatt’s pastry style is deeply rooted in her mother’s strong Southern heritage, with an emphasis on fresh and local ingredients derived from her time spent on the west coast. She believes that local pastries should be rooted in the rich, New Orleans culture while also being open to taking risks.
Joseph Tiedmann grew up in the rural town of Warren, Connecticut where he helped his family raise farm animals such as cows, lambs, pigs, chickens, ducks and geese, as well as maintain a large vegetable garden. It was this exposure to fresh organic ingredients and farm life that kick started his love for the culinary world.
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 of 2008, he returned to New Orleans to live, and to realize his dream of a career in fine dining. He was quickly hired at La Petite Grocery as TK and in 2012 was promoted to sous chef. When not in the kitchen, Tiedmann enjoys seeing live music, reading history and science fiction, and spending time with his girlfriend.