Born and raised in Iowa to a farming family Justin grew up gardening, hunting and fishing. These activities along with his farming roots created his passion for food and cooking. After finishing high school Justin moved to Scottsdale Arizona to attend LeCordon Bleu College of Culinary Arts where he was on the deans list as well as honor roll in all years attended. Justin obtained an internship at Michael’s at the Citadel in Scottsdale and became their Sous Chef within six months. Justin moved to Denver in 2003 and soon after opened Zengo as their Executive Sous Chef. Two years later Justin became the Sous Chef at Luca D’Italia, where he met future business partner Steve Allee and also filled in at Mizuna when help was needed. Three and a half years later Justin helped open Fruition all while he was in the process of opening up his own business, Masterpiece Delicatessen.