JAS Chef Services
Justin Shoults began his culinary journey in Columbus, Ohio, later refining his skills at The Culinary Institute of America and under several Certified Master Chefs. He developed a love for ocean cuisine and small-farm produce as Sous Chef of "Oran Mor," and honed his creative expertise as Executive Chef at "Brine Oyster Bar" and "Oak and Rowan." His stint in Europe working at "Lea Linster's" Michelin Star restaurant, followed by the role of Chef de Cuisine at "Craigie on Main," expanded his understanding of fine cuisine. Now, he brings his global culinary expertise to his full-time personal chef business, delivering unique, custom dining experiences.
Early Summer Menu
This menu is a progression of plates showcasing the beautiful summer produce from local farms. The main course features duck cooked in two ways, and the menu finishes with a light dessert with fresh summer fruit.
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Frequently Asked Questions
Our mission is to ensure you have a seamless, unforgettable experience. We've prepared answers below to some questions you may have. If you still require more help or information, our concierge team is standing by ready to help!