Smillie Justin 350x350 - Smillie, Justin

Justin Smillie

Biography

Chef Justin Smillie was born in Upland, California, but raised in New Jersey. Smillie found himself inspired by the rustic elements of the outdoors. He began his career at the age of 17 at Bernards Inn under Chef Edward Stone. Two years later, Smillie enrolled at the CIA.

After CIA, Smillie secured a position at Jean-Georges Vongerichten’s Mercer Kitchen, followed posts at Danny Meyer’s Gramercy Tavern and Jonathan Waxman’s Washington Park and Barbuto.

Smillie was introduced to Il Buco Alimentari e Vineria owner Donna Lennard to tap him as the executive chef.

In 2014, Smillie... READ MORE

Chef Justin Smillie was born in Upland, California, but raised in New Jersey. Smillie found himself inspired by the rustic elements of the outdoors. He began his career at the age of 17 at Bernards Inn under Chef Edward Stone. Two years later, Smillie enrolled at the CIA.

After CIA, Smillie secured a position at Jean-Georges Vongerichten’s Mercer Kitchen, followed posts at Danny Meyer’s Gramercy Tavern and Jonathan Waxman’s Washington Park and Barbuto.

Smillie was introduced to Il Buco Alimentari e Vineria owner Donna Lennard to tap him as the executive chef.

In 2014, Smillie was introduced to Stephen Starr. They decided to collaborate on Upland where Smillie offers dishes that showcase his Californian roots and seasonal culinary sensibilities.

In November 2015, Smillie released his first cookbook, Slow Fires: Mastering New Ways to Braise, Roast, and Grill. The second outpost of the beloved NYC eatery opened in Miami in 2016.

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