Justin’s first cooking job was at a casual family restaurant in Ontario. After high school, he made the leap to formal cuisine followed with stint of travel to sharpen his taste for simple, flavourful, thoughtful food. In 2000, he returned to Canada, and spent a combined four years under chef Susur Lee, finding his place among the city’s young and dynamic chef community.
All this experience has laddered up to Justin’s ultimate destination — a restaurant of his own that he had envisioned from the time he was 18 years old. The place would be infused with childhood memories, senses and a connection with the land in the creation of the food. The man may have left Actinolite, but Actinolite never quite left him.