Meet TradeWinds’ Executive Chef Justin Harry
Written May 22, 2018
Spending five years of his youth in Naples, Italy, TradeWinds’ Executive Chef Justin Harry fell in love with food, experiencing farm-to-table dining at a restaurant near his home. With all his childhood friends back in the USA, Justin started hanging around the local Italian kitchens, helping out the chefs. Here he learned a deep respect for the freshest ingredients and first embraced an ongoing exploration of old world and modern cooking techniques.
As Executive Chef at TradeWinds, Chef Justin oversees the multiple kitchens and culinary staff of 14 dining and entertainment venues, including the one-of-a-kind RumFish Grill®. The banquet kitchen, which has been quoted as turning out food worthy of a five-star restaurant for 400 people simultaneously, also falls under his supervision.
Fresh Florida seafood has long been one of the top drawing cards for visitors to the state, and Chef Justin is dedicated to featuring these succulent delights, such as snapper and grouper caught by Gulf fishermen. “My vision is to be able to offer menus featuring locally grown produce, responsible animal stewardship and sustainable fishing practices,” said Chef Justin. “As the public becomes more aware of carbon footprints and responsible and sustainable fishing practices, they become more discriminating in their choices of where to dine.”
That, of course, paired with the discovery that really fresh food simply tastes better.