Chef Justin Sebring

Chef At Home in Tulsa

Justin Sebring’s culinary journey began in 2001 when he graduated from the Culinary Art Institute of Louisiana, training under the legendary Paul Prudhomme and earning the prestigious "Étudiant Exceptionnel" award as the top student in his class. While in school, he honed his skills as Sous Chef at the esteemed The Bluffs on Thompson’s Creek Country Club. He furthered his education in the kitchens of New Orleans’ iconic establishments, including Commander’s Palace, Brennan’s, and The Court of Two Sisters in the French Quarter.

Six months after graduating, Justin took on his second Sous Chef role under Tuscan Chef Gaetano Patrinostro. Eighteen months later, at the age of 23, he became one of the youngest Executive Chefs in the U.S. at Cascata Ristorante, stepping into the role after Patrinostro returned to California. In Oklahoma City, Justin’s talent for crafting innovative menus flourished, notably through his work designing a new menu for The Mantel in Bricktown and refining menus for other prominent restaurants.

In Atlanta, Justin attended the Art Institute of Atlanta and sharpened his culinary style at elite dining establishments, including Antica Posta, Bacchanalia, and Restaurant Eugene. In 2012, he seized the opportunity to create a private dinner for an Atlanta Celebrity, which sparked a series of exclusive private dining experiences for celebrities and CEOs of major companies, further building his reputation as a personal chef. Returning to Oklahoma in 2018, he served as Chef de Cuisine at The Chalkboard Restaurant until 2020, when he transitioned to private dining and entrepreneurial ventures. Including launching his own Food Company, Let's Get Saucy, which focuses on sauces and condiments.

In 2023, Justin was recruited by the Justin Thompson Restaurant Group to develop the opening menu for Isla’s Southern Kitchen and Provision. During his 90-day tenure, he standardized all menu recipes, created standard operating procedures (SOPs) for each dish, and implemented a food cost program to maintain a 25-30% food cost. He also oversaw the final kitchen outfitting and design, including equipment purchasing, furnishings, and station setup.

Currently, Justin leads culinary production at the Hyatt Regency in downtown Tulsa, overseeing the production of multiple food outlets, including The Avery Kitchen. He collaborates closely with the Executive Chef on research and development, standardizes dishes and recipes, and spearheads special projects requiring a high level of expertise.

With over 25 years of experience in restaurants and hospitality, Justin combines exceptional culinary skill with the ability to lead teams of any size. His attention to detail, commitment to the highest standards, and proven track record speak for themselves. Beyond his culinary expertise, Justin’s greatest asset is his ability to inspire, motivate, and educate his teams, fostering a culture of excellence and innovation.

For me, cooking is...

Therapy. I believe it is also the most intimate form of artistic expression.

I learned to cook at...

The Culinary Arts Institute of Louisiana, however I was cooking with my grandmother at a very young age.

A cooking secret...

Trust the process while following your heart. Respect each step as if it is the most important step. Let the ingredients tell the story.

My menus

Caribbean Breeze: Coastal Classics

STARTER

All inclusive

South American Shrimp Tiradito Shrimp - Citrus-marinated and unapologetic, paired with sharp radish, cool cucumber, and a sweet hit of pineapple. Aji amarillo kicks up the heat, while smoked sea salt and gelatin pearls round out this bold opening act

FIRST COURSE

All inclusive

Seafood Gumbo - A taste of the bayou. A southern classic with fresh seafood

MAIN COURSE

All inclusive

Crispy whole snapper, flash-fried to golden perfection, gently bathed in a velvety coconut broth brightened with fresh herbs. Ripe plantains accompany

Cilantro Rice and Beans - Traditional Belizean side dish

DESSERT

All inclusive

Moist golden cake studded with juicy Belizean pineapple chunks, soaked in a buttery dark rum glaze that whispers of Caribbean breezes. Crowned with toasted coconut flakes for a crisp, tropical finish

Surprise Dinner Menu

STARTER

All inclusive

Surprise Appetizer - Something suited for socializing and greeting guests

Surprise Appetizer - Something plated, exquisite and sets the tone of the evening

FIRST COURSE

All inclusive

Surprise Pasta Dish Featuring hand-made pasta that will Transport you and your guest to the hills of Tuscany

MAIN COURSE

Choose 1 dish

Surprise Entree featuring local beef, elevated and unforgettable!

Surprise Entree featuring the fruits of the sea. A dish to rival any trip to coastal waters

DESSERT

All inclusive

Surprise Dessert that will be the subject of conversation for the remainder of the evening

Indulging in Tuscany (White Truffles)

STARTER

Choose 1 dish

Antipasti - Fresh Cut Bruschetta, Grillled Eggplant roll ups with balsamic, cured meats and premium cheeses , assorted olives, homemade pickled Vegetables, Crostinis

Caprese salad: Italian buffalo milk mozzarella, vine ripe tomatoes, arugula, and E.V.O.O. dressing

FIRST COURSE

Choose 1 dish

European Mushroom & Truffle Risotto. Creamy Arborio rice, earthy wild mushrooms, and a seared scallop so perfect it's almost smug. Topped with white truffle shavings. (Only available from Jan 20 - Feb 25th) Extra $100.00 per Event up to 10 PPL

Hand Made Pappardelle with Veal Ragu & Grana Padano

Summer Squash Ravioli with Mushroom Ragu and Brown Butter Sage

Handmade Gnocchi with Veal Ragu and Grana Padano

MAIN COURSE

Choose 2 dishes

Italian Short Rib: Braised beef short ribs cooked slowly in a rich sauce with herbs until tender and flavorful

Chicken Milanese with Tuscan Tomato Sauce Fresh Basil and Grana Padano

Tuscan oven-roasted rack of lamb seasoned with sage and rosemary

Mediterranean Seabass oven-roasted, lightly spicy, topped with capers ad anchoviee

DESSERT

Choose 1 dish

Homemade Tuscan Cheesecake with Balsamic Strawberries

Italian Tarte Tatin: Caramelized apples under flaky olive oil pastry, served with mascarpone gelato

Torta Della Nonna - The delicious florentine grandmother’s cake stuffed with custard cream

Family Style in Tuscany

STARTER

All inclusive

Antipasti - Fresh Cut Bruschetta, Grillled Eggplant with balsamic, cured meats and premium cheeses , assorted olives, homemade pickled Vegetables, Crostinis

FIRST COURSE

Choose 1 dish

Cioppino: Hearty tomato-based seafood stew with fish, shrimp, clams, and mussels

Triptico de Mar: Grilled seafood medley with Salmangiorno tapenade (on-site grill required)

MAIN COURSE

All inclusive

Italian Short Rib: Braised beef short ribs cooked slowly in a rich sauce with herbs until tender and flavorful

Chicken Piccata: Thinly sliced chicken breast sautéed in a tangy lemon-caper sauce

Gemelli Pasta with Peas and Pancetta: Twisted gemelli pasta tossed with sweet green peas and crispy pancetta in a rich cream sauce

Mushroom Risotto: Creamy Arborio rice cooked with earthy mushrooms,shallots, and Parmesan, stirred to a velvety texture

Roasted Rosemary Potatoes: Baby potatoes roasted with olive oil, fresh rosemary, and garlic until golden and crispy outside, soft inside

Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and eggplant, grilled with olive oil, salt, and pepper for smoky flavor

Creamy Polenta: Smooth cornmeal porridge cooked with milk or cream, enriched with butter and Parmesan for a rich, comforting side

DESSERT

Choose 1 dish

Homemade Cheesecake with Balsamic Strawberries

Italian Tarte Tatin: Caramelized apples under flaky olive oil pastry, served with mascarpone gelato

Some Seafood Options for you!

STARTER

Choose 1 dish

Smoked Salmon Bruschetta - Grilled bread with fresh dill cream, smoked salmon, capers and diced red onion

Tuna Tartare. - Fresh Tuna tossed in Ponzu, avocado, jalepeno, lime juice, salt and pepper. Wasabi Aoli and sweet soy reduction. Served with philo crackers

FIRST COURSE

Choose 1 dish

Seafood Gumbo - A taste of the bayou. A southern classic with fresh seafood

Chicken and Andouille Gumbo - Deep, Rich and unforgiving! New Orleans style gumbo with the perfect amount of heat

MAIN COURSE

Choose 1 dish

Pan Seared Salmon with a fresh Mango Chutney, Kale and Cabbage salad

Blackened Red Snapper topped with Crawfish Étouffée served with Seasoned Rice and Broccolini

Seafood Boil - Seasonal Crustacian boil with potatoes and sausage. No Need for butter dip with this one!

Crawfish Étouffée - A New Orleans classic that will teleport you strait to Bourbon Street

DESSERT

Choose 1 dish

Homemade Cheesecake with Pecan Praline Sauce

White Chocolate Bread Pudding (This can be any flavor requested)

Vegan Mediterranean Dinner

STARTER

All inclusive

Antipasti - Fresh Cut Bruschetta, Grillled Eggplant roll ups with balsamic, Truffle Hummus, Red pepper dip, assorted olives, homemade pickled Vegetables, toasted naan

FIRST COURSE

Choose 1 dish

Avgolemono - Greek lemon soup with orzo

MAIN COURSE

All inclusive

Roasted Cauliflower Steak, Wild Mushroom Ragu, Celery Root Puree

DESSERT

All inclusive

Dairy Free Cheesecake with Balsamic Strawberries

Around the World

STARTER

All inclusive

South American Shrimp Tiradito Shrimp. Citrus-marinated and unapologetic, paired with sharp radish, cool cucumber, and a sweet hit of pineapple. Aji amarillo kicks up the heat, while smoked sea salt and gelatin pearls round out this bold opening act

FIRST COURSE

Choose 1 dish

North African Butternut Squash Soup Deep, earthy flavors that feel like home, even if you've never been there. noasted squasn and carrots swirl with narissa neat and a cumin-ladnen topper that s just enough to keep things interesting

European Mushroom Kisotto with lruttle Decadent without apology. Creamy Arborio rice, earthy wild mushrooms, and a seared scallop so pertect it's almost smug. Topped with white truffle shavings. (Only available from Jan 20 - Feb 25th)

MAIN COURSE

Choose 1 dish

Asian Miso-Glazed Sea Bass A dish that whispers elegance. Pertectly seared sea bass lounging on spinach and kale, flanked by confit heirloom tomatoes and tennel staw. The hot miso-coconut broth poured tableside is less a garnish and more a statement

Australian Red Stag Venison with Plum Sauce Game meat at its finest. Tender red stag, bathed in a plum and pepperberry reduction, with roasted vegetables that know their place. The macadamia crumble and hibiscus salt seal the deal

DESSERT

Choose 1 dish

Grand Marnier Chocolate Soufle

Homemade Cheesecake with Balsamic Strawberries

Summer Into Fall

STARTER

Choose 1 dish

Infused Watermelon Salad with Arugula Burrata and Toasted Pine Nuts

Fresh Cut Tomato Bruschetta with Grana Padano and Balsamic Reduction

FIRST COURSE

Choose 1 dish

Summer Squash Ravioli with Mushroom Ragu and Brown Butter Sage

Hand made Gnocchi with Veal Ragu and Fresh Parmesan

Hand Made Pappardelle with Wild Mushroom Ragu & Grana Padano

MAIN COURSE

Choose 1 dish

Veal Milanese with Tuscan Tomato Sauce Fresh Basil and Grana Padano

Coconut Miso Seabass, with Confit Tomatoes and Wilted Spinach

DESSERT

All inclusive

Homemade Cheesecake with Balsamic Strawberries

Pralines and Cream Made with Handmade Ice Cream

Toasted Home Made Angel Food cake with Balsamic Strawberries and Chantilly Cream

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Chef Justin's reviews

4.33

•

2 services

Chef Justin was absolutely phenomenal. From the moment he arrived, he brought such a warm, welcoming energy that immediately set the tone for the evening. Every single dish he prepared was beautifully crafted and full of flavor you can tell he puts real love and intention into his cooking. The whole snapper, the rice and beans, the gumbo… everything was spot-on. He even created a custom mocktail for us, and it was honestly one of the best drinks of the night. What stood out the most wasn’t just the food (which was incredible), but how attentive, kind, and easy he was to work with. He made the entire experience feel personal and memorable. I’d recommend him to anyone looking for an amazing private chef the man is truly gifted at what he does.