Chef Justin Walker of Earth - Biography
Executive Chef Justin Walker has been cooking for a long time – he discovered his love for cooking at his grand father’s knee, helping him prepare holiday meals for the family. After an externship with the New England Culinary Institute, he found his way to the Ogunquit, Maine dining scene. Walker worked with Chefs Mark Gaier and Clark Frasier, starting as a line cook, working his way up to sous chef and eventually, leaving as the chef de cuisine. During his time here, he was invited to cook at the James Beard House and he has been a part of the team at Arrows that received a James Beard Award. At Earth, Walker combines his passion for sustainability with his food. He raises goats and chickens and personally tends to his large gardens on his farms. His house-pulled burrata, made with local curds and paired wonderfully with bright pickled fruit and bitter greens, makes simple food divine. His Bluefin Poke with Dashi, Radishes, and Pickled Mushrooms demonstrates how a delicate touch can bring together many disparate elements to create a dish greater than the sum of its parts.