Our Team
Every dish and detail at Josephine’s is shaped by the people behind it. Get to know the team bringing Italian tradition and Southern hospitality to Mid-City Baton Rouge.
Logan Gaspard
Originally from Prairieville, Louisiana, Logan Gaspard discovered his love for cooking alongside his father and quickly realized that creating memorable meals brought him more fulfillment than his original plans to pursue a career in medicine. What began as a passion at home soon became a profession, leading him to enroll at the John Folse Culinary Institute, where he earned a Bachelor of Science in Culinary Arts.
Following graduation, Logan joined Restaurant R'evolution in New Orleans, where he worked his way from line cook to Executive Sous Chef. During his time there, he collaborated closely with Michelin-starred Chef Chris Anderson, helping develop tasting menus and contributing to numerous culinary accolades, including a New Orleans Wine & Food Experience (NOWFE) award-winning dish. He also had the opportunity to represent Louisiana at the James Beard House in New York City.
Drawn back to South Louisiana and eager to be closer to home, Logan joined forces with Chef Russell Davis, recognizing a shared passion for hospitality, creativity, and great food. As Executive Chef at Josephine's, Logan brings refined technique, deep Louisiana roots, and a commitment to elevating familiar flavors while creating memorable dining experiences for every guest.
Stephen Juneau
Born and raised in Alexandria, Louisiana, with deep family roots in Avoyelles Parish, Stephen Juneau's hospitality journey began in 2000 with his first restaurant job at Outback Steakhouse. He later built a strong foundation in the wine and spirits industry, working in both retail and wholesale sales before eventually making his way to Baton Rouge to attend Louisiana State University, where he studied Biological Sciences.
Throughout his career, Stephen has worn many hats within the hospitality industry. He worked with the Al Copeland restaurant group, spent several years with the Taste Buds organization, and was part of the team that opened Zea Rotisserie & Bar in Baton Rouge. He later served as the opening General Manager of City Pork Restaurant in Baton Rouge, helping establish one of the city's most recognized local restaurant brands.
After taking time away from restaurant management to continue his education and explore opportunities in industrial operations and fabrication, Stephen found his way back to hospitality through Davis Hospitality Group, first as a bartender at Eliza Restaurant & Bar. His passion for guest experience, team development, and operations ultimately led him to return to leadership as General Manager of Josephine's.
Today, Stephen brings more than two decades of hospitality experience, a deep knowledge of wine and spirits, and a genuine love of Louisiana hospitality to every guest experience at Josephine's.