Chef Justin Shoults

Through cooking in high-end restaurants around the globe, Justin Shoults has become well versed in refined cooking and excellent service. Hailing from Columbus, Ohio, Justin began his humble kitchen career early on. Once the time came to pick a college, Justin chose The Culinary Institute of America where he found his global connections in the culinary world. Working and training under several Certified Master Chefs gained Justin a strong foundation in fine cuisine. Spending five years as Sous Chef of “Oran Mor” on Nantucket, Justin developed his love for the ocean’s bounty and the island’s small farms. In the off-season of Nantucket, Justin kept busy working under the service standards at “The Ritz Carlton Five Star Resort” in Naples, Florida. After, he made his way up the east coast for his first Executive Chef role at “Brine Oyster Bar” in Newburyport, Massachusetts. His creativity with flavors and ingredients began to flourish. With that same Newburyport restaurant group he took on the ambitious opening of “Oak and Rowan” in Seaport, Boston. Taking the lead role in this accomplished restaurant, he fine-tuned his ability to create delicious food that pleased a large audience. Most recently, Justin traveled to Luxembourg, France, Germany, and Belgium to deepen his understanding for food as he worked at “Lea Linster’s” Michelin Star restaurant. Upon returning from Europe, Justin took on the role as Chef de Cuisine of the esteemed “Craigie on Main”. Even on Justin’s days off you will find him in the woods foraging for wild food or traveling to expand his palate at different restaurants. With all of these great restaurant and food experiences, Justin can bring a unique, delicious, and custom experience to your own home.