Restaurant Executive Chef – Chemin à la Mer
Four Seasons Tenure
- Since 2021
- First Four Seasons Assignment: current
- Seaworthy, New Orleans; Josephine Estelle at Ace Hotel, New Orleans; Atera, New York; Contra, New York
- Associate of Culinary Arts, Scottsdale Culinary Institute (Le Cordon Bleu)
- Tokyo, Japan
Justin spent his childhood traveling between Okinawa, Thailand and Yuma, Arizona. Justin’s style and technique incorporate a variety of cultures and cuisines from his travels to Asia and time spent on both the east and west coasts of the United States. A graduate from Le Cordon Bleu, Justin gained experience working in five Michelin-starred restaurants, where he developed the expertise for high-calibre expectations in the kitchen.
In 2015, Justin and his wife moved to New Orleans to raise a family. After arriving in the Crescent City, Justin helped open Josephine Estelle as sous chef at the Ace Hotel under James Beard Award nominees Andy Ticer and Michael Hudman. He was promoted to chef de cuisine and then offered the role of executive chef of Seaworthy, where he built connections with the purveyors and backbone of the restaurant industry.
Justin joined the opening team for Chemin à la Mer as Chef de Cuisine in July 2021 and quickly proved himself as a leader in the kitchen. He has been instrumental in carrying through Chef Link’s vision for the menu, which prominently features specialty steaks and Gulf seafood, and is steeped in both French traditions and regional influences.