Meet Justin

My journey into culinary arts and hospitality began at the age of 14. What started as a way to make extra cash quickly grew into a way to support myself as a young adult, and eventually, it evolved into a lifelong passion and career. Over the years, I’ve had the privilege of working alongside extraordinary chefs in cities across the country, including New York City, Chicago, Philadelphia, Las Vegas, San Francisco, and Miami. Along the way, I’ve come to see this path as more than just a career—it’s a craft that demands continuous learning and the honing of my skills.

 

Throughout this journey, I’ve learned that everyone—regardless of their role—has something to teach. Whether it’s a chef showing me how to perfect a dish or a steward sharing an efficient technique for scrubbing pans, I’ve come to value the lessons that can be found in every interaction. One of the most important principles I’ve embraced is consistency. Delivering the same high-quality experience every time not only ensures excellence but also creates lasting memories for our guests—memories they’ll cherish for years.

 

A key part of my growth has been understanding the controllable factors in the back of house: food costs and labor costs. Mastering these aspects, while maintaining consistency in execution, is the foundation of success.

 

Another cornerstone of my philosophy is integrity—both in how we treat each other and in how we handle the products we work with. Whether it’s a simple rib of celery or a prized A5 BMS 12 Kagoshima Wagyu Ribeye, every ingredient deserves to be treated with care and respect. A mentor once told me, “You can’t make great wine from bad grapes,” and that wisdom has stayed with me. Excellence starts with the quality of the ingredients, but it’s also about how we handle them—with precision, cleanliness, and a commitment to bringing out their best.

 

Ultimately, what drives me is creating meaningful experiences. From the tools we use to the way we prepare food, every detail matters. Consistency, integrity, and passion are what turn a simple meal into an unforgettable moment for our guests, and that is what I strive for everyday.