Today we’d like to introduce you to Justin Box.
A true native to Texas, Justin Box was born and raised in Richardson. Being the youngest raised by his grandparents, he found his love for food standing on an old black stool in the kitchen next to the stove. Justin would help stir and just watch his grandmother and great grandma cook like there wasn’t anything else happening around him. Justin graduated from Richardson High school in 2000 and quickly jumped on board at El Centro community college in the culinary program. While working odd kitchen jobs in 2001, he made a random call to the California Culinary Academy in San Francisco, Ca. to try and make his ultimate dream a reality. One year later, he was packed up and on his way to San Francisco! Justin worked for some of the top players in San Francisco such as Gary Danko and Paula leDuc Caters. After graduating in 2004, he then headed home to continue his journey.
Since then, he has worked for big Dallas names; serving as Sous Chef for the late great Randall Copeland at Restaurant Ava in Rockwall, Tx. Ava was where he seemed to really get his bearings and started focusing on the farm to table approach, hyper local sourcing, and seasonality of ingredients. Later he was employed as Executive Sous Chef at Bolsa Restaurant in Oak Cliff, Sous chef at Stephan Pyles Caters, as well as the Opening Sous chef for Café Momentum, a non-profit restaurant focusing on teaching misguided youth how to cook. And after a brief, yet intense nine month stint working under one of Dallas’ most highly decorated Chefs, Dean Fearing, Justin took on a very proud 1st time Executive Chef position at one of Dallas’ most notorious hot spots, The Cedars Social. For just over a year Box gained a whole new perspective on what it is truly like to run a restaurant and his own kitchen. Since leaving The Cedars Social, Justin has taken a new direction in this field, as Personal Chef for a number of Dallas celebrities, including one Dallas Maverick, and consulting at a number of Dallas dining destinations, including The Cafe at Bonton Farms & Lockwood Distilling Co. back in his old stomping grounds of Richardson TX. Ultimately Chef Box will label his style as being “classy chaotic” ALWAYS focusing on local, seasonal, and farm driven ingredients.
Has it been a smooth road?
From mid highschool (1998) until April 25, 2010, I struggled heavily with drugs and alcohol to the point of being in treatment twice. Once at 20 and the other at 28 years old, when it finally took. I was a habitual drug addict and alcoholic for a majority of my youth and all of my 20’s. Throughout the beginning part of my career as an addict, I was able to hold down kitchen jobs at some of the coolest restaurants in Dallas and San Francisco CA. Although my focus was primarily on drinking and getting high, I still had a huge place in my heart for kitchen work and cooking amongst what I thought of were giants in the industry. I had an immense respect for the Chef who wore the pressed white coat, black pants, Dansko type clogs and the tall white toque. THIS is what I wanted to be!! Unfortunately, it took years of self-inflicted abuse, multiple jail stays, 3 DWI’s, the loss of many friends due to overdose & suicide, as well as a couple of failed attempts on taking my own life, as well as a whole lot of pain and fear to finally get to where my creator wanted me to be. This was my turning point and where the fire inside came alive, April 25, 2010.
We’d love to hear more about your work and what you are currently focused on. What else should we know?
Not only do I have part ownership in a local Catering Company with Lockwood Distilling Co., but I also have an elotes cart named Rise Above where I hire men and women that are struggling with, or once were drug addicts and alcoholic. I do a number of private dinners, wine dinners, charity events and pop-ups around Texas.
Is our city a good place to do what you do?
I truly think Dallas is home and I have somehow made a small name for myself here. I’m not trying to reinvent the wheel by any means, I’m rather focused on bringing my style of experience to YOU. Dallas has a lot of money and certain spots are mega diverse, making it a great place to find your own niche. I suggest young cooks go through the motions and pain in kitchens, listening and learning from the Chefs you respect, and find what works for you. Take what you learn and eventually push your own name/brand. There is a place in this world for all of us, and we all deserve to be our own boss someday.
Contact Info:
- Address: 506 lockwood dr. Richardson TX 75080
- Website: https://lockwood-catering-by-justin.business.site/?utm_source=gmb&utm_medium=referral
- Phone: 12147382113
- Email: Bustinjox@gmail.com
- Instagram: Chef Justin Box or Lockwood Distilling Co
- Facebook: https://www.facebook.com/justin.box.54.Or
Image Credit:
Jordan Fraker for the Black and white photo
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