Executive Chef Justin Everett is a longtime Bay Area and Wine Country resident. As with many chefs, Justin’s first kitchen job was dishwashing in high school. He worked his way up and received a culinary arts degree from Western Culinary Institute in Portland, Oregon.
Upon returning to Wine Country, he worked in some of the West’s best kitchens, including as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Most recently, he was named Best Chef of Napa/Sonoma for 2009 and 2010 as executive chef at El Dorado Kitchen in Sonoma, where he cultivated relationships with local farmers and instated a menu of approachable seasonal cuisine. His charcuterie and whole-animal cooking have a following among foodies.
At Murray Circle, Justin uses a blend of classic and modern cooking techniques but describes his food as “ingredient-driven” due to his relationships with local farmers, ranchers, fishermen and artisan producers. His menus reflect the season, with herbs and produce picked at their peak. The resulting flavors and textures enliven each dish.
Justin upholds the restaurant’s social responsibility by “employing, feeding and supporting” the local community. He has mentored local youth in the kitchen and partnered with Benzinger Family Winery to foster appreciation and respect for farming the land.
Justin lives in the North Bay with his wife and three sons.
