DeVillier is renowned for his refined rustic cuisine - incorporating elements of France, North Africa and the Mediterranean. He gained national exposure as chef partner to world renowned Gary Rhodes where DeVillier operated as lead culinary consultant and associate producer for Master Chef USA. Widely praised for his imaginative and innovative approach, he continued his television career as the Culinary Director of Cucina Amore, a PBS series.
Prior to relocating to Los Angeles, DeVillier enjoyed a long and respected career as Executive Chef for Tom Douglas, a James Beard award winning chef and restaurateur in the Pacific Northwest. DeVillier’s many accomplishments with Douglas include, leading product development for a national line of sauces and food rubs and as chief consultant for best-selling cookbooks “Big Dinners” and “All About Crab Cakes”
DeVillier has extensive experience travelling and cooking internationally including Europe where he spent a season in San Sebastian, Spain, the home of El Bulli.
