Justin White

CIA-trained chef with progressive fine dining experience, including Thomas Keller Restaurant Group and Michelin-level training at Aquavit. Experienced in seasonal cooking, menu development, luxury hospitality, banquet execution, and maintaining the highest culinary standards. Known for professionalism, organization, teamwork, and creating refined yet approachable cuisine.

Chef de Partie - Regiis Ova – Thomas Keller Restaurant Group

(2025-09)

• Execute daily service while upholding the renowned culinary standards of Thomas Keller Restaurant Group.
• Produce refined seasonal cuisine with exceptional consistency and presentation.
• Coordinate production, quality, sanitation, and station organization.
• Support junior cooks and contribute to a collaborative, high-performance kitchen.

Chef de Partie - Valley River Inn

(2024-10)

• Expanded expertise in Pacific Northwest cuisine.
• Contributed to menu and flavor development.
• Partnered with FOH and BOH teams to deliver elevated guest experiences.

Chef de Partie - Rooted Hospitality Group

(2024-05 - 2024-10)

• Developed leadership in fine dining.
• Executed recipes and service with consistency.
• Expanded knowledge of global cuisines.

Culinary Extern - Turning Stone Resort

(2023-04 - 2023-08)

• Rotated through multiple restaurant concepts.
• Supported banquets serving up to 1,200 guests.
• Enhanced recipe development and flavor profiling.

Stage - Aquavit - New York City

(2023 - 2023)

• Trained in Michelin-level culinary standards.
• Prepared garde manger components with precision.

A.A.S. - Culinary Arts - The Culinary Institute of America

Cottage Grove High School