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.
Late Summer Dinner Party
Chef Justin showcases the freshest, best ingredients from late summer available from local farms, foragers, butchers, and mongers.
Personalize your experience below.
Note that dietary options in dark gray mean the item is always prepared this way; options in light gray indicate additional available preferences.
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!