Sous Chef of Anju Above
Beginning his career in Cincinnati, OH, Justin Daley quickly found a passion for food and hospitality. While working his way through the front of house and up the ranks of the back of house, Justin gained great insight into the entire dining experience. Justin quickly moved up to management, where he began honing his leadership and professional skills. A native to Central Illinois, Justin was always drawn to the idea of a farm to fork restaurant. Finding the opportunity to learn about the local food culture and ethical farming practices, Justin began working at Epiphany Farms Hospitality Group in the middle of 2013. He was drawn to the farm to fork concept and the opportunity to work under Chefs Stu and Ken. With a background primarily in Korean and Japanese cuisine, Justin is collaborating on menu concepts utilizing farm fresh produce at Anju Above, while bringing his desire and creativity for innovative techniques and personalized cuisine. In his free time, Justin enjoys working on the farm and sailing small boats around the country.