Photo by Gabrielle Geiselman

Photo by Gabrielle Geiselman


Opened in August 2015, Willa Jean celebrates Southern sensibilities with fresh, local ingredients. Named after Chef Partner Kelly Fields’ grandmother, who inspired her to pursue her passions, the restaurant and bakery serves breakfast, lunch and dinner throughout the week, and offers Saturday and Sunday brunch.

The modern elegance of the dining room lends its charm to Fields’ haven of Southern-inspired dishes and sets the stage for the playful, nostalgic nature of the ever-evolving menu.  Willa Jean’s menus are categorized by “snacks,” “the biscuit situation,” “sandwiches,” “hot plates,” and “desserts” and showcase everything from fluffy biscuits topped with fried chicken and tabasco honey to cookies + milk served with an eggbeater of fresh cookie dough.  Heartier favorites include artichoke and cheese business, New Orleans style BBQ shrimp toast, fried chicken + spicy slaw sandwich on a house-made Hawaiian roll, as well as a seasonal-driven skillet pot pie.

The front bakery counter serves up daily selections of bakery treats and house-made breads, pulling from Kelly’s passion for all things pastry, coupled with the immeasurable talents of the entire Willa Jean team.

Kelly has placed a strong emphasis on the coffee program and is delighted to bring Intelligentsia Coffee back to New Orleans with a signature Willa Jean blend.  



Photo by Gabrielle Geiselman

Photo by Gabrielle Geiselman


chef kelly fields 

Kelly Fields is the Chef Partner of Willa Jean in New Orleans’ Central Business District.

Growing up in the Lowcountry of South Carolina, Kelly discovered her passion for cooking and baking at an early age. After baking for iconic New Orleans chef Susan Spicer and graduating from Johnson & Wales in Charleston, she returned to New Orleans where she began working as pastry chef at Restaurant August. The aftermath of Hurricane Katrina forced her to leave and she pursued travel in Europe, the Middle East and Asia Pacific, even landing in San Francisco, where she helped open Martin’s West.

After working as the Executive Pastry Chef overseeing all of the pastry programs within the BRG Hospitality Group, Kelly fulfilled her dream of opening a Southern-inspired restaurant and bakery, Willa Jean, in 2015. Willa Jean has received local and national recognition, such as Louisiana Cookin’s “Bakery and Beyond” award and Travel + Leisure’s list of its favorite bakeries around the world.

Kelly has also earned significant praise in Bon Appétit, Saveur and National Geographic among others. In February 2016, Southern Living named Kelly one of their “Southern kitchen magicians.” Later that year, she was nominated for a James Beard Award for Outstanding Pastry Chef and won Eater New Orleans’ “Chef of the Year” and “Readers Choice” Awards. She has also been named one of the most influential people in the South by Garden & Gun and one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine.  In 2017, she was also nominated for the James Beard Award Outstanding Pastry Chef.

In addition to her role at Willa Jean, she’s worked hard to make a positive impact on the city by developing relationships with local farmers and working closely as a mentor for many of the Chefs Move! scholarship recipients.  In 2017 Kelly launched "Yes Ma'am" to inspire, encourage and mentor the next generation of women chefs.







Photo by Randy Schmidt

Photo by Randy Schmidt


Yolanda Torres

Texas born and New Mexico raised, Yolanda Torres grew up in a single parent home with strong Spanish roots. While other kids were spending weekends hanging out with friends, Yolanda spent her down-time earning money to buy and test out new ingredients for family dinners. Yolanda jumped into the hospitality industry at the age of 16, and furthered her education by earning her associate's degree in culinary arts from CNM in Albuquerque, New Mexico, and from The Culinary Institute of America. In addition to her culinary experience, Yolanda also spent 11 years in corporate accounting.

In 2013, to gain more experience in Southern and Creole cooking, she moved to New Orleans and starting working with Chefs Donald Link and Steven Stryjewski in the Link Restaurant Group.  After two years of pig slaying, Yolanda joined the opening team at Chef Kelly Fields’s Willa Jean.  She quickly moved up and earned her spot as Chef de Cuisine, where she leads and elevates the entire Willa Jean family.

In addition to her role at Willa Jean, Yolanda works to have a positive impact on her community.  She is an active mentor for culinary school scholarship recipients and young cooks.  She is a founding board member of the Yes Ma’am Foundation, focused on community, leadership and mentorship for women in the Hospitality Industry.

When not in the kitchen, Yolanda likes to spoil her two dogs, explore the world through travel and literature, and spend time with her amazing wife, Daniella.