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 – Omar Mendoza
At a young age, Omar began his culinary journey in Jersey City, NJ cooking delicious Spanish meals for family gatherings. He discovered a passion for the culinary arts that led him to expand and hone his skills. Starting as a dishwasher, Omar quickly learned the inner workings of a kitchen. Moving through the ranks of Prep Cook, Line Cook and Kitchen Manager, and bringing his unique talent, exquisite taste and creativity, Chef Omar quickly became a valuable asset to the restaurants in which he worked. It is Chef Omar’s goal to introduce a wonderful array of flavorful and palate pleasing dishes.
In 2017 Chef Omar was honored with an invitation by Executive Chef, Justin Garrison, to learn, grow and showcase his skills as Sous Chef at the West End Wine Bar & Pub where he hopes to fulfill all expectations.