Chef Justin Davis grew up in rural Maine where he developed an interest in the outdoors and culinary arts. His culinary career began at a young age while cooking meals for his family. At the age of 14, Justin was hired for his first hospitality job at the Sunday River Ski Resort in Newry, ME. During his work experience at the ski resort, Justin achieved the rank of Eagle Scout in his local Boy Scout Troop. Upon graduation, Justin attended Johnson & Wales University where he received an A.S. and B.S. in Food Service Management, as well as at Masters in the Art of Teaching (MAT) with specializations in food service education and secondary education. During college, he gained experience working for several corporate restaurants where his responsibilities ranged from shift leader to kitchen manager. After obtaining his MAT, Justin worked 3-years as a kitchen manager at The Cheesecake Factory.

Justin left the corporate world and worked for several private entities in CT before accepting the position of Purchaser at Norwalk Community College (NCC). He was quickly promoted to Director of Hospitality Management and Culinary Arts where he oversaw the program as well as taught culinary lab courses and applied nutrition classes. During the months the college was closed, Justin was a Head Chef at the Country Club of Fairfield, Ct where he managed the Beach House food and beverage for seven seasons. During this time, Justin obtained an M.S. in Human Nutrition from the University of Bridgeport to further his knowledge and expertise in the current trends of the industry.

After 8 ½ years at NCC, Justin returned to the Sunday River Ski Resort where he is food and beverage manager of the North Peak Lodge. Outside work, Justin enjoys reading, writing, painting, hiking, skiing, travel and learning new things. Last summer, Justin gained insight into the LSYC culinary experience while occasionally assisting former Head Chef, Tim Burke, and looks forward to continuing your dining pleasure at the Club.