Private Chef Justin Las Vegas, NV, United States

The plate is your canvas, design it the way you want. There is no right and wrong way.

With the current amount of experiences I have learned from, I find myself using French techniques with the type of cuisine that is chosen.

At 18, I started my first career job in a one Michelin Star establishment in Napa Valley for nearlt 3 years, moving to Las Vegas by myself to have a fresh start of my career away from home. I have worked in a handful of restaurants, starting at CUT by Wolfgang Puck, eventually promoted to a Sous Chef here. I was also a Sous Chef for Postrio, and the Wolfgang poolside restaurants, Riva and Solaro. Stepping down from management, I worked at a local favorite farm-to-table establishment, Honey Salt, and now currently at Bouchon Bistro at the Venetian under Chef Thomas Keller.

American, Asian, French