Chef Bio’s

Meet Chef Justin Lambert

Chef de Cuisine, Justin Lambert found his culinary passion at young age growing up in Avoyelles Parish, Louisiana, the Cochon de Lait capital of the world. Moving to New Orleans at the age of 18, he started his career as a prep-cook for Marriott Hotels and learned the ways of traditional New Orleans’s famous creole cuisine style. It was not long before his talent was noticed and was asked to make the move to Baton Rouge to open the Renaissance Hotel’s fine dining restaurant, Tallulah Crafted Food & Wine Bar. While working under prestigious Chefs, Chef Justin attended Louisiana Culinary Institute where he received many awards and scholarships for his excellence.

When Justin was presented with the opportunity to open The Gregory as Chef de Cuisine, he saw it as a chance to show Baton Rouge a culinary experience like no other. The Gregory’s menu is heavily influenced by Justin’s love for true Cajun cuisine. With each dish he creates, Chef Justin strives to be innovative, yet stay true to his culture to provide an unforgettable dining experience.

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