Willa Jean's New Chefs
Willa Jean is welcoming two new chefs to its culinary leadership team as the popular New Orleans bakery and restaurant enters its next chapter. Chef Sarah LeBlanc has joined the team as chef de cuisine, while Chef Divya Vohra is stepping into the role of pastry sous chef.
Located in the Central Business District, Willa Jean has made a name for itself through its Southern comfort food, freshly baked pastries, and signature biscuits. The restaurant recently underwent a renovation and brand refresh, and the addition of LeBlanc and Vohra brings new leadership to both its kitchen and bakery programs.
LeBlanc Brings Louisiana Roots to Willa Jean
A Belle Chasse native, LeBlanc brings a strong connection to Louisiana cuisine to her new role. She graduated from the Chef John Folse Culinary Institute at Nicholls State University in 2019 with a bachelor's degree in culinary arts. Her studies included restaurant management, wine, pastry, and the history of Louisiana cuisine.
After graduating, LeBlanc began her professional career at Restaurant August, where she spent four years and worked her way to sous chef. Now at Willa Jean, she will lead the restaurant's kitchen and its approach to scratch-made Southern comfort food, pairing familiar Louisiana traditions with fresh ingredients and creative twists.
LeBlanc's arrival adds another chapter to a restaurant already recognized for its place in New Orleans' food scene. Willa Jean has previously been recognized as one of the South's best bakeries and continues to be a popular spot for breakfast, brunch, and lunch in downtown New Orleans.
Vohra Takes the Lead on Bread and Pastry
Vohra will lead Willa Jean's daily bread and pastry production, bringing experience from kitchens in India and across the United States.
Born and raised in India, Vohra earned her bachelor's degree in culinary arts from the Welcome Group School of Hotel Administration in Manipal. Her career has included pastry positions in California, Florida, New Delhi, and Punjab.
Before joining Willa Jean, Vohra served as pastry sous chef at Emeril's New Orleans. During her time there, she developed new pastry items, trained pastry cooks, and participated in collaborative dinners with internationally recognized chefs, including Eric Ripert and Clare Smyth. Emeril's has since earned two Michelin stars, adding to its long list of culinary distinctions.
At Willa Jean, Vohra plans to combine classic pastry techniques with influences from her Indian upbringing and experiences across the country. Her new role puts her at the center of a bakery program known for everything from croissants and cinnamon rolls to chocolate chip cookies and flaky biscuits.
Alongside Sous Chef Greg Dorsey, LeBlanc and Vohra make up Willa Jean's culinary leadership team following the restaurant's recent refresh.
Willa Jean is located at 611 O'Keefe Ave. in New Orleans and is open daily from 7 a.m. to 3 p.m.
