Chef's Kitchen

Justin grew up in Buffalo, New York, and entertained himself by reading cookbooks. At the age of 9, he would prepare meals for his family. In 1996, he graduated from Johnson & Wales University in Providence, Rhode Island, with a degree in Culinary Arts. While in school, he worked at the Harvard Club of Boston. Afterward, he spent three months as an understudy to Chef Marc Meneau in Burgundy, France, at the Michelin three star restaurant L'Esperence. Moving to Minneapolis, he worked for Lucia's and then started his career with Restaurants Unlimited at Palomino. He transferred to Seattle and joined the team at Cutters as dinner lead. He was shortly promoted to dinner sous chef, staying for three years. He left RUI to become executive chef at Ruth Chris' Steakhouse, staying three years, then moving to the executive chef position at the Brooklyn Steak and Oyster House. RUI then recruited him back to Cutters as executive chef in 2007.

When searing seafood, it is important that the fin fish or shellfish you are cooking is dry to the touch before cooking. I usually pat the fish dry with a paper towel to achieve this. Season the fish well with salt and pepper before searing. I like to get my pan hot over high heat, then add my oil. Allow the oil to get hot to the point that it begins to smoke before adding the fish to the pan. Once I add the fish to the pan, I turn the heat down to a medium high heat and allow the fish to sear to a nice, deep golden brown color. I then flip the fish over and do the same thing on the opposite side. If I'm cooking a thick piece of seafood, I like to remove it from the pan and finish it in the oven at around 400 degrees.

 

Cutters Bayhouse
2001 Western Avenue
Seattle, WA 98121
206-448-4884
www.cuttersbayhouse.com