Born and raised in the backroads of Kentucky’s farmland, it was only natural that Justin Dean follow the winding contours of the terrain from Field to Fork. Beginning at his parents’ farm in Mason County where he attended high school, Dean’s path led to Providence, RI where he graduated from Johnson & Wales with a degree in Food & Beverage Management. From there, he honed his skills at the Maisonette, a restaurant with the longest running streak of five-star awards from the Mobil Travel Guide.
With an accumulated 30 years of experience in the food and beverage industry, Dean has helped open more than a dozen concept restaurants and collaborated on countless side projects, including working with Woodlands Pork and Black Oak Holler Farm. It was in these wooded mountains of West Virginia where he got a taste for carving up perfect, porcine samples of woodlands mast finished hogs nearly 15 years ago.