WHO: Justin Koslowsky is chef de cuisine of Gianna Restaurant.
ABOUT: After graduating from Le Cordon Bleu culinary school, Justin worked in renowned kitchens including Binkley’s, Etoile, Contra, Atera, Corton, and Eleven Madison Park. In 2015, he and his wife relocated to New Orleans where he played an integral role in launching the Ace Hotel’s signature restaurant, Josephine Estelle, under the mentorship of James Beard Award-nominated chefs Andy Ticer and Michael Hudman. In 2021, he embraced a new challenge as the executive chef at Chemin à la Mer, in partnership with Chef Donald Link, in the Four Seasons Hotel, contributing to its successful opening.
At Gianna, Chef Justin continues cultivating a deeper connection with local farmers and fishermen while expanding the menu to include more vegetable-forward dishes. Additionally, he is introducing a broader selection of seafood, such as crudos, conservas, and spuntinos, all inspired by Italian culinary traditions.
WHAT: When Gianna opened under the guidance of James Beard Award–winning Chef Donald Link and Chef de Cuisine Justin Koslowsky, it quickly garnered accolades including a nomination for a Beard Best New Restaurant. Join us as Justin shares his refined take on rustic Italian cooking, deeply rooted in Louisiana ingredients and sensibilities.
WHEN: Tuesday, September 30, 6PM - 8PM EST
WHERE: De Gustibus Cooking School
