Chef Justin Petruce

Chef At Home in New Smyrna Beach

I’m a Johnson & Wales grad who spent years running high profile kitchens in Philadelphia and Chicago, but these days I’m more interested in the ingredients than the accolades. My career has taken me to the James Beard House multiple times and earned me 3 bell reviews, yet my favorite way to cook is actually much more personal.

I specialize in Modern American flavors, which is really just a fancy way of saying I find the best seasonal stuff available and do not overcomplicate it. Whether I’m foraging for local greens or breaking out my latest batch of house pickled ferments, my goal is to give you a meal that feels both sophisticated and soulful.

I have spent a lot of time in R&D and high end operations, which means I’m a nerd about technical precision and kitchen safety. You get the restaurant quality execution without the restaurant quality noise. I am here to handle everything including the sourcing, the prep, and the cleanup so you can actually enjoy your own dinner party

For me, cooking is...

For me, cooking is about finding the best seasonal ingredients at their peak and using technical precision to let their natural flavors speak for them

I learned to cook at...

Johnson & Wales and in the high pressure kitchens of Philadelphia and Chicago, but that is only half the story. Where does one really learn to cook? I

A cooking secret...

My secret in the kitchen is knowing when to stop. When you start with incredible seasonal ingredients, the real skill is having the restraint to let t