Celebrity Chef
Justin White, Chef
While studying for a degree in graphic design Justin never expected to be a chef. Yet as fate would have it, while attending college in Charleston, SC an opportunity to work with Chef Donald Barickman at Blossom Café soon found him surrounded by rising and dedicated culinary professionals and introduced him to the craft that is now a part of his every day.
Moving to Chicago, Justin was as an opening team member for Shawn McClain’s Green Zebra in 2004. That’s where all the pieces fell into place. After a year and a half at Green Zebra Justin was invited to join Chef McClain in a new venture as Sous Chef at the now acclaimed Custom House. There he continued to strive for quality, with personal and professional investments in hand made artisanal foods, and agricultural sustainability.
After nearly four years at Custom House Justin was again invited to embark on a new restaurant venture, this time with Chef Chris Pandel and accepted a position as Sous Chef for The Bristol. This gave him the opportunity to bring great quality craft food to the everyday person, to the neighborhood. Though the price point went down and the tables turned rustic the pressure on technique and quality was as high as ever.
At the end of 2009, as a new father, Justin took a chance on a conceptual redesign and re-launch of Soe Café in quaint Sawyer Michigan. His goal there was to focus on the region and support seasonal agriculture and to produce a quality handcrafted product. The re-launch was a great success but life in a holiday town proved un-stimulating for the chef and his young family.
At the start of the new year, Justin decided a move back to Chicago was the right thing. This happily coincided with SmallBar’s decision to revisit their menu and create something that better complimented the craft beer and artisinal spirits already featured.
As of April 1 Justin will now be head chef at SmallBar Division and SmallBar Fullerton. This will include a new menu at each location as well as the development and launching of a 1000sf garden to feed the kitchens at both locations. As Justin says, quality is a product of pride while pride is a product of ownership. We look forward to his ownership of our menu as we redouble our commitment to all things craft!