Chef Justin Garrison, in recent years, has been the Executive Chef for two of Northern Virginia’s Top 50 restaurants – The Wine Kitchen and WK Hearth. The Loudoun County native’s culinary career started humbly 15 years ago while working in Loudoun County’s notable restaurants such as The Ashby Inn and Candelora’s.
Chef Justin’s cooking style is much like a delightful culinary roadmap. He has successfully mastered low country Southern Cuisine while owning The Barefoot Bistro in America’s culinary destination of Charleston, SC. During his time in the south he also worked with nationally acclaimed founding partner of 39 Rue De Jean and the Fat Hen, Chef Fred Neuville, to learn true French brassier techniques. Many of his culinary inspirations are influenced from his culinary tours in Italy and Spain. All of these experiences bring a colorful twist to traditional techniques while using only the freshest ingredients.
Chef Justin is a serious advocate for locally sourced food products. He prefers to buy his ingredients from friends and neighbors whenever possible.
Executive Sous Chef – Cory Harshman
From humble beginnings as a young dishwasher to getting thrown onto the line at the age of eighteen, Cory, a Johnson and Wales University graduate, has made remarkable strides in the culinary world. He returned to his Loudoun County roots to accept a position as a line cook with the opening of The West End. Cory has progressed as a terrific part of the team led by Executive Chef, Justin Garrison and we are pleased that Cory has now been promoted to Sous Chef. Together with Chef Justin, The West End is committed to continuing our tradition of unique farm to table dining.