Executive Chef, Il Buco Alimentari e Vineria
Justin Smillie was born in Upland California, but raised in Hunterdon County, NJ, where he began his career at 17 as part of the team of the Bernards Inn, under Edward Stone. From there, Justin moved to NYC where he spent time at Jean Georges, Mercer Kitchen and Gramercy Tavern, before landing with Jonathan Waxman at Washington Park, and later as the chef of Barbuto.
It was during his 6 years under the attentive eye of Waxman, that Justin fell in love with bold flavors, rustic technique, open fire, and farm to table cooking.
In 2010 chef Daniel Silverman invited him to be part of the opening team of Andre Balaz's New York Standard, where he worked as a sous chef and then as the Executive Chef of Sunset Beach on Shelter Island for 2 seasons.Fortune found him one afternoon when Justin was introduced to Donna Lennard of Il Buco.
As the executive chef of Il Buco Alimentari e Vineria, Justin is able to incorporate the "farmer's market" driven cuisine he loves. He lives with his wife and two sons in Hoboken New Jersey.