Justin
Executive Chef

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Justin grew up in the little town of Dodgeville, Wisconsin. His experience in the restaurant industry started at age 14 as a dishwasher in a local diner. After trying a few more jobs, he ended up as a pizza boy at another local restaurant called Dino's Bar and Grill. As Justin worked his way to the position of head cook there, he started to ponder the possibilities of the culinary business.

His eyes were truly opened to the world of food and wine during an unforgettable journey with a good friend to New Zealand. Inspired by the locals' pride in their culture and food, his hiking trip through New Zealand became an eating and drinking exploration. Justin immediately started his search for a culinary college upon his return home.

Justin chose to attend Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. He worked at Sociale Make and Take Gourmet while attending school, becoming their Sous Chef after leaving the culinary program. Justin left Sociale to embark on a cooking apprenticeship that took him around the Midwest. He gained immeasurable experience and knowledge working in such restaurants as Eno Vino and Copperblue before returning to Minnesota.

Justin brings high energy and innovation to the menu as Sontes' Head Chef.