Growing up in the greater Philadelphia area Justin grew up watching and helping his grandmother cook in her home kitchen. At the age of 13, Justin started his first cooking job, selling hot dogs during the summer with his grandfather during the Sea Isle City beach season. Eventually Justin took his first restaurant job in high school washing dishes and cooking breakfast at a Friendly’s.
After mulling his options, Justin made the difficult decision of attending the University of Delaware to pursue a business as opposed to going to Johnson and Wales for culinary arts. Still working in restaurant kitchens and having a burning passion for cooking, Justin realized that regular college was the wrong decision. Justin stopped attending college after just six weeks, and enrolled in the culinary arts program at Delaware Technical and Community College.
After graduating from the small culinary program there, Justin went on to work at Delaware iconic restaurants such as The Hotel DuPont, The Columbus Inn, and eventually The House of William and Merry.
It was at this juncture that Justin wanted to move to San Francisco to work in one of the larger restaurant markets in the country. While in San Francisco, Justin worked alongside chefs such as David Bazirgan (The Fifth Floor, Dirty Habit), Ryan Farr (4505 Meats), and Justin Everette (Murray Circle Restaurant). While cooking in San Francisco Justin learned the importance of cooking with locally sourced seasonal produce, meats from local ranches, and worldly influenced ingredients. Justin plans on bringing all of his experiences together and working with the brewmaster for a truly unique approach to Fishtown Brew Pub's menu.