Our Story

Born and raised in New Orleans, Chef Justin LeBlanc, has spent his life enjoying the four seasons of New Orleans: Crawfish, Shrimp, Oyster, and Crab. His grandparents, Paw Paw Eddie and Granny Vi, taught him the art of boiling crawfish, from a perfect blend of season and spice to knowing the exact moment the crawfish are ready.

Chef Justin’s dream job has always been to boil crawfish and at Bevi Seafood Co. he does just that in addition to serving not-your-average po-boys and hot plates. We’ve got to put that Chef training to good use after all.

Over the past 15 years, Chef Justin has worked in the kitchen of some of New Orleans’ favorite restaurants like Chateaubriand, Peristyle, and most recently, the Southern Yacht Club.

Bevi Seafood Co. is a family endeavor. Justin and his wife, Katherine, are excited to immerse their two small children in the traditions that surround Louisiana seafood. And just in case you were wondering, Bevi Seafood Co. was named after their kids: Benjamin and Violet.