Chef Justin Smillie attended the Culinary Institute of America and worked at Mercer Kitchen, Gramercy Tavern, and Washington Park before becoming chef at Barbuto, where he fell in love with the bold flavors and rustic techniques that have shaped his cooking philosophy. In 2010, he helped open The Standard in New York, and then became executive chef of Il Buco Alimentari e Vineria, where he earned three stars from the New York Times. In 2014, he opened Upland with Stephen Starr, where he continues to pay tribute to his mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities.
- Jacques Torres
- Bryce Shuman