Mar 26, 2026 · 52 min · 17 segments
Chef Justin Devillier and Mia Devillier are the husband-and-wife team behind New Orleans’ beloved La Petite Grocery, where Justin serves as Chef/Owner and Mia as Director of Operations and co-owner…
Justin DevillierGuestSteve PalmerHostMia DevillierGuestAnd how did you develop your cooking style? From, you know, I'm assuming what you came into at La Petite to what you believe your cooking style is today.
I think a lot of it goes back to God, I mean, I could relate it all the way back to mom's cooking, but I'm not going to do that.
And I think that my experience at Peristyle kind of really embedded that because it was like these uncompromising approach to standards.
And these days I would say, and it's such a, I feel like it's such a, veteran thing to say but I feel like restraint falls into that as much as standards do but the approach has always been before we make it like what we think might be cool it has to be right like it has to be it has to be nice like the herbs have to be picked through to make sure we only have the best ones we have you know the the meat needs to be sliced so it looks like the person who sliced it knows what they're doing.
And the approach that I try to inspire my team with is let's let's pay attention to standards and let's pay attention to doing it the right way, making the right decisions and delivering the best that we can.
My version, and I can only speak to my experience because there was a lot of experiences that happened.
And I was approached and asked if I wanted to buy out the majority of them, eight of the nine, and they put together the deal, and it was a really good deal, which I've since learned not everyone's out there giving good deals.
And how did you develop your cooking style? From, you know, I'm assuming what you came into at La Petite to what you believe your cooking style is today.
I think a lot of it goes back to God, I mean, I could relate it all the way back to mom's cooking, but I'm not going to do that.
And I think that my experience at Peristyle kind of really embedded that because it was like these uncompromising approach to standards.
And these days I would say, and it's such a, I feel like it's such a, veteran thing to say but I feel like restraint falls into that as much as standards do but the approach has always been before we make it like what we think might be cool it has to be right like it has to be it has to be nice like the herbs have to be picked through to make sure we only have the best ones we have you know the the meat needs to be sliced so it looks like the person who sliced it knows what they're doing.
And the approach that I try to inspire my team with is let's let's pay attention to standards and let's pay attention to doing it the right way, making the right decisions and delivering the best that we can.
My version, and I can only speak to my experience because there was a lot of experiences that happened.
And I was approached and asked if I wanted to buy out the majority of them, eight of the nine, and they put together the deal, and it was a really good deal, which I've since learned not everyone's out there giving good deals.
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