“Chef Justin Large believes in bringing it all to the table, “I love feeding people. If you gather good people around the table, fill it with incredible food, great drinks, conversation and kindness, you can transform them for a time... you can take them to a different place.””
PRESS AND APPEARANCES :
Food & Wine, Tacos Al Pastor Recipe with Chef Paul Kahan
No Reservations, Anthony Bourdain Takes on Unfinished Business in Chicago
Grubstreet, Chef Justin Large Teams Up with Falafill
Chicagoist, Justin Large’s Oyster Taco from Mercadito
Travel + Leisure, Chicago Restaurants Southern Influence
Iron Chef, Cora vs. Grieveson: Butter
Food & Wine, Where to Go Next: Chicago
Chicago Magazine, Chicago Restaurants Which are Worth the Wait
Unique Eats, Cooking Channel Explores Cheap Eats
Crain's Chicago Business, Eat Like Paul Kahan Eats at Home
BIO :
Prior to his current role at Guildhall in Glencoe, IL, Justin Large was famed Chef Paul Kahan’s second in command in Chicago. Which means, he worked side-by-side with Kahan creating the dishes that came out of each of One Off Hospitality Group’s restaurants; Avec, Blackbird, Publican, Dove’s Luncheonette, PQM Butcher Shop, Big Star Bucktown, Violet Hour, and NICO Osteria.
Moving from Intern to Line Cook to Sous Chef to Chef de Cuisine to One Off’s Director of Culinary Operations, Large spent his time going from restaurant to restaurant fine-tuning their back of the house operations. Operations that have won multiple James Beard Awards, and regularly grace the pages of Food & Wine, Bon Appétit and Travel + Leisure.
Add to his accolades a degree in Economics from the University of Florida, a degree from New York’s Culinary Institute of America, multiple appearances on Food Network’s Iron Chef and PBS’ No Reservations, and his position as a founding member and board member of Pilot Light, a non-profit that provides Chicago public schools with knowledge and skills for healthier cooking and eating.
Ultimately, Large wants his food to deliver a deeper sense of nourishment. “Of course I want my food to be delicious and beautiful, but even more than that I want it to tell a story. There is a narrative to the menus I write. Whether it’s a trip to northern France, the Ligurian Coast of Italy or Big Sur, I want diners to feel that connection. I want my food to take people places.”
In 2015, Large moved to Grand Rapids Michigan to help a family friend revitalize the menu at Vander Mill Cider in Spring Lake and create the new dining program for their recently opened Grand Rapids restaurant. In April of 2017, Justin began working for Meritage Hospitality as their Corporate Executive Chef.
In 2018 Large moved back to Chicagoland, and began a role as Vice President of Culinary Operations for Left Coast Food + Juice. Left Coast is a fast casual concept focused on healthy lifestyles, and operates to locations in the Chicago Market.
In early 2020, Justin found himself yearning to get back into the kitchen and create. He accepted his current role of Executive Chef at Guildhall Restaurant. There, Justin continues a tradition of quality and creativity at one of the North Shore’s leading dining destinations.
Since April of 2021, Justin has been working for PAR Data Central on the tech side of the hospitality industry. As a lead implementation engineer, Justin leans on his year’s of restaurant experience to solve his client’s biggest challenges and drive profitability.
When he’s not in the kitchen, Justin is hanging out with his family, bicycling, or trying to perfect the perfect pizza. He also writes avidly on soulpizza. Check it out.