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Justin Urso - Chef de Cuisine

 As a child, Justin spent summers on his grandparents’ livestock farm in Vermont. These summers gave him a broad appreciation for locally sourced food. Justin attended The Culinary Institute of America where he earned a Bachelor’s degree in Restaurant Management. After his education, Justin moved to Boston to work under Frank McCelland at both L’esplaier and Sel de la Terre. Here Justin continued learning about farm to table cuisine in a fine dining setting while utilizing the produce and poultry from McClelland’s Apple Street farm

 After his time in Boston, Justin moved to New York City where he worked as a Sous Chef under Markus Glocker at Maze by Gordon Ramsey at the London Hotel NY. Here Justin was first exposed to Michelin caliber food and service and the importance of refined technique. Following this he went on to work at Mario Batali and Joe Basitianich’s Del Posto a One Michelin Star, four star New York Times restaurant to work under Executive chef Mark Ladner. Here Justin learned an appreciation for the simple elegance of Italian cuisine.

 Throughout his career, Justin has always used farm fresh and locally sourced ingredients as a foundation for his creations.  As his last position as Chef de Cuisine of STARS, the Forbes Four Star Restaurant of Chatham Bars Inn & Resort, he carried this passion through his cooking and worked closely with the Chatham Bars Inn Farm and nearby fishmongers to create a genuine and regionally relevant cuisine.  Justin Urso now brings to Catalyst his premium formal training from the kitchens of highly-acclaimed chefs in Boston and New York City and this passion for using the best, local ingredients.