Justin was born in Virginia, and got his hands into food at an early age.  His father, a classically trained Chef from Germany, let him help out in the kitchen beginning at age thirteen.  He attended the Culinary Institute of America, graduating with honors in 2002.  While in school, he took advantage of its proximity to New York City and spent some weekends working in some of the city’s most hallowed kitchens, among them Aureole and Aquavit.  Justin came to North Carolina to work at The Fearrington House Inn and Restaurant.  In 2004, he joined the Four Square staff.  After a year, he left to work at the Caneel Bay Resort on St. John in the U.S. Virgin Islands.  Missing the creativity and passion for fresh, local product, Justin returned to Four Square as Sous Chef.  Justin enjoys traveling and spending time in the kitchens of other creative chefs to learn new techniques and gain fresh ideas.