Justin Koslowsky is a graduate of the prestigious Le Cordon Bleu culinary school. Throughout his career, he has worked in renowned kitchens and several restaurants recognized by Michelin Guide across the country, including Binkley’s, Etoile, Contra, Atera, Corton, and Eleven Madison Park in vibrant culinary cities such as Phoenix, Yountville, and New York.

In 2015, Justin and his wife relocated to New Orleans to raise their family. This pivotal move led him to play 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. At Josephine Estelle, Justin garnered recognition for his modern Italian cuisine, which showcased house-made pasta and the freshest seasonal ingredients. 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.