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Four Seasons Hotel New Orleans

  • 2 Canal Street, New Orleans, Louisiana, 70130, USA

Justin Koslowsky

Restaurant Executive Chef – Chemin à la Mer
“New Orleans is truly one-of-a-kind. Growing my career and family in such a special city known for its cuisine and vibrant community becomes more rewarding each day. I’ve yet to find a place that compares to it; it’s an honour to play a role in creating that magical New Orleans experience.”


Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: current

Employment History

  • Seaworthy, New Orleans; Josephine Estelle at Ace Hotel, New Orleans; Atera, New York; Contra, New York


  • Associate of Culinary Arts, Scottsdale Culinary Institute (Le Cordon Bleu)


  • Tokyo, Japan

Languages Spoken

  • English

Justin spent his childhood traveling between Okinawa, Thailand and Yuma, Arizona. Justin’s style and technique incorporate a variety of cultures and cuisines from his travels to Asia and time spent on both the east and west coasts of the United States. A graduate from Le Cordon Bleu, Justin gained experience working in five Michelin-starred restaurants, where he developed the expertise for high-calibre expectations in the kitchen.

In 2015, Justin and his wife moved to New Orleans to raise a family. After arriving in the Crescent City, Justin helped open Josephine Estelle as sous chef at the Ace Hotel under James Beard Award nominees Andy Ticer and Michael Hudman. He was promoted to chef de cuisine and then offered the role of executive chef of Seaworthy, where he built connections with the purveyors and backbone of the restaurant industry.

Justin joined the opening team for Chemin à la Mer as Chef de Cuisine in July 2021 and quickly proved himself as a leader in the kitchen. He has been instrumental in carrying through Chef Link’s vision for the menu, which prominently features specialty steaks and Gulf seafood, and is steeped in both French traditions and regional influences.