Present Day
In 2017, Justin founded Concept Hospitality, a specialist hospitality firm providing expertise, in-depth advice, and a creative approach to business. Working across a wide range of clients in the hospitality sector from full-service hotel dining concepts, restaurants and bars.
The Early Years
Justin’s career began in New Zealand, he followed his passion for French cuisine, working and learning from some of the best chefs in Europe including, three years at the two Michelin-starred, Le Manoir aux Quat’ Saisons with Raymond Blanc. Upon returning to Sydney, he joined one of Sydney’s most exciting kitchen teams, Banc, with Liam Tomlin at the helm.
Between 2001 and 2012 Justin ran his own restaurants, including Bécasse, which evolved into one of Sydney’s premier dining spaces. Being named in the ‘Top 100 Restaurants in the World’ in 2007. The restaurant also won the coveted Sydney Morning Herald ‘Restaurant of the Year’. Justin was awarded the title of 2009 ‘SMH Chef of the Year’ and was named ‘GQ Chef of the Year’ at the Man of the Year Awards in 2010.
Publications and Media Credits
Justin is the author of two award-winning books — Bécasse: ‘Inspirations and Flavours’ and the recently re-published ‘French Lessons’. In 2014 he published his third book ‘Family Cooking’ with Penguin Australia. Justin has authored many articles including a sustainability opinion piece published in The New York Times.
Justin’s media credits include Masterchef Australia and Junior Masterchef, as well as appearances and cooking segments on Nine's Today Show; The Morning Show on Channel 7, The Lifestyle Channel as well as SBS and Channel 10.