Chef Justin Blackman brings global culinary training, refined technique, and creative energy to every farm-to-table experience.
As a young man, this Pasadena native discovered his love of working in kitchens while watching his Grandpa Harris work magic on the grill and while assisting his Dad at catered events.
After graduating from the Le Cordon Bleu School of Culinary Arts in Pasadena, his first stop was the Excalibur Hotel in Las Vegas where he developed a passion for cooking various cuisines from around the world. From there he moved to the newly built Venetian Hotel where he learned the art of fine dining and presentation. It was at the Venetian that he developed his palate and learned refined French techniques, providing him with a foundation for his current position at Chef Bill Blackburn Farm to Table.
Justin Blackburn brings a welcomed young, creative energy to Chef Bill Blackburn Farm to Table. His love for experimental cuisine and his thoughtful, artistic point of view adds depth and a modern edge to every dish he prepares.
