My culinary repertoire flourished during an internship under Chef Simon Lynn at Rainwaters on Kettner as Chef de Partie, where I developed and refined my culinary techniques. I proceeded to a fine dining restaurant in Escondido, California where I became Head Chef at the age of 21 continuing to hone in my techniques and feel for local ingredients, as well as developing my management training.

From there, I became the Executive Chef at The Crossings @ Carlsbad. It was there where I extended my skills to cook for large groups of people, meet high profile clients, and cater to the golf community. After spending 3 years there, I moved on to be the Executive Sous Chef at La Valencia Hotel in La Jolla, CA. There, I was exposed to the creative expressions of Chef James Montejano, who worked for Michelin- starred chef Michael Mina. I learned a great deal about the use of Modern Californian ingredients and techniques. I continued to Work for Chef Montejano for the next 5 years, mastering the technique of modern American cooking and caring for local ingredients.

For me, cooking is...

my relaxation. Cooking in the kitchen makes me feel at peace.

I learned to cook at...

various culinary establishments in the Southern California region.

A cooking secret...

attention to creativity and making food look exciting.

My menus

Family Style Service

STARTER

All inclusive

Cheese & Charcuterie board- local honey, prosciutto de parma, cornichons, baguette

FIRST COURSE

Choose 1 dish

Grilled Romaine Salad- cotija cheese, smoked almond, cilantro jalapeno dressing

Traditional Caesar Salad- brown butter crostini, reggiano, little gem lettuce

Watermelon Cucumber Salad- red onion, mint, basil, feta cheese, lemon vinaigrette

MAIN COURSE

Choose 1 dish

Sous Vide Chicken- truffle chicken jus, roasted broccolini, yukon mashed potatoes

Sous Vide Prime Steak- red wine reduction, bacon roasted potatoes, herb roasted asparagus

Truffle Pasta- regianno, truffle cream sauce, honey roasted carrots, tomato garlic chard

Truffle Honey Glazed Salmon- pork belly fried rice, snap peas with mint

DESSERT

Choose 1 dish

Creme Brulee Cheesecake- graham cracker crust, berries

Sticky Toffee Cake- date puree, vanilla ice cream

Lemon Olive Oil Cake- vanilla ice cream

Beeramisu- fresh berries

Boujee Brunch

STARTER

Choose 1 dish

Cheese & Charcuterie board- local honey, prosciutto de parma, cornichons, baguette

Smoked Salmon Platter- bagels, cream cheese, capers, onion, tomato, lemon

Avocado Toast- everything seasoning, tomato, radish, cucumber

FIRST COURSE

All inclusive

MAIN COURSE

Choose 3 dishes

Butternut Squash Wellington- green romesco sauce

Truffle Honey Glazed Salmon- pork belly fried rice, snap peas

Brisket Benedict- sous vide farm eggs, english muffin, arugula, smoked chili hollandaise, Franklins bbq sauce

Carnitas Sweet Potato Hash- kale, sweet peppers, cotija cheese, poached eggs

Crème Brulee French Toast- drunken strawberries | bourbon orange maple syrup

DESSERT

All inclusive

The Modern

STARTER

Choose 1 dish

Cheese & Charcuterie board- local honey, prosciutto de parma, cornichons, baguette

Shrimp Cocktail Platter- lemon, spicy cocktail sauce

Baked Brie Platter- crostini, local honey, raspberry jam

Beef Cheek Sliders- hawaiian roll, pickled onion, bbq sauce

Mushroom and Butternut Bruschetta- goat cheese, balsamic reduction

FIRST COURSE

Choose 1 dish

Red Fish Ceviche- avocado, tangerine, radish, cilantro, lime dressing

Strawberry Hibiscus Scallop Crudo- basil, red onion, serrano, mint

Grilled Romaine Salad- cotija cheese, smoked almond, cilantro jalapeno dressing

Traditional Caesar Salad- brown butter crostini, reggiano, little gem lettuce

Heirloom Tomato Soup- parmesan toast, basil oil

Butternut Squash Soup- brown butter cream, mushroom

Lemon Orzo Salad- basil, arugula, garlic lemon vinaigrette

MAIN COURSE

Choose 1 dish

Blackened Red Fish- curry sauce, thai salad, tangerine

Cowboy Steak- caramelized onion, smoked blue cheese, local tomato

Charred Pork Tomahawk- apple curry glaze, potato puree

Sous Vide N.Y. Strip Steak- roasted asparagus, pee wee potatoes, demi glaze

Black Garlic Short Ribs- fingerling potato, carrot, creamy polenta

Truffle Honey Glazed Salmon- pork belly fried rice, snap peas

Bacon Wrapped Pork Tenderloin- apple reduction, fennel orange marmalade

Artichoke Stuffed Pork Loin- pistachio gremolata, parsnip puree

DESSERT

Choose 1 dish

Dolce Miso Brownie- espresso ice cream

Creme Brulee Cheesecake- graham cracker crust, berries

Lemon Olive Oil Cake- vanilla ice cream

Beeramisu- fresh berries

Sticky Toffee Cake- date puree, vanilla ice cream

Maple Butternut Panna Cotta- candied butternut squash

Chef Justin's reviews

5

•

6 services

What a truly AWESOME experience!! We can't say enough good things about Chef Justin! We used this incredible chef to prepare a private dinner/dessert for my birthday celebration for a party of 5. Everything was superb! Justin was kind, detailed, and patient. Thanks again, Chef Justin!!