Chef, Restaurateur, Storyteller
Chef, Restaurateur, Storyteller
Justin Bazdarich is a New York–based chef and restaurateur known for bold wood-fired flavors, vibrant Mexican cooking, and a growing focus on plant-based sustainability. Originally from Kansas City, Kansas, he moved to New York in 2001 to study at the French Culinary Institute and soon began his career under Jean-Georges Vongerichten—rising from intern to sous chef and eventually helping launch restaurants around the world.
Justin Bazdarich is a New York–based chef and restaurateur known for bold wood-fired flavors, vibrant Mexican cooking, and a growing focus on plant-based sustainability. Originally from Kansas City, Kansas, he moved to New York in 2001 to study at the French Culinary Institute and soon began his career under Jean-Georges Vongerichten—rising from intern to sous chef and eventually helping launch restaurants around the world.
Justin Bazdarich is a New York–based chef and restaurateur known for bold wood-fired flavors, vibrant Mexican cooking, and a growing focus on plant-based sustainability. Originally from Kansas City, Kansas, he moved to New York in 2001 to study at the French Culinary Institute and soon began his career under Jean-Georges Vongerichten—rising from intern to sous chef and eventually helping launch restaurants around the world.
Bold Flavor, Lasting Impact
Bold Flavor, Lasting Impact
Justin’s cooking is rooted in fire, acidity, and contrast—but increasingly guided by a deeper environmental mission. After years at the helm of traditional kitchens, he shifted toward a more conscious, climate-responsible approach to food. His goal: create food that’s craveable, low-impact, and future-minded. He advocates for kitchens that balance plant-based offerings with bold flavors, believing chefs have the power to lead meaningful change—one plate at a time.
Justin’s cooking is rooted in fire, acidity, and contrast—but increasingly guided by a deeper environmental mission. After years at the helm of traditional kitchens, he shifted toward a more conscious, climate-responsible approach to food. His goal: create food that’s craveable, low-impact, and future-minded. He advocates for kitchens that balance plant-based offerings with bold flavors, believing chefs have the power to lead meaningful change—one plate at a time.
Justin’s cooking is rooted in fire, acidity, and contrast—but increasingly guided by a deeper environmental mission. After years at the helm of traditional kitchens, he shifted toward a more conscious, climate-responsible approach to food. His goal: create food that’s craveable, low-impact, and future-minded. He advocates for kitchens that balance plant-based offerings with bold flavors, believing chefs have the power to lead meaningful change—one plate at a time.
Journey in Food
Featured in Michelin Guide, New York Times, StarChefs, Eater, and more
Featured in Michelin Guide, New York Times, StarChefs, Eater, and more
Featured in Michelin Guide, New York Times, StarChefs, Eater, and more
2000
2000
Opening of 15+ international restaurants with Jean-Georges
Opening of 15+ international restaurants with Jean-Georges
Opening of 15+ international restaurants with Jean-Georges
2006–2010
2006–2010
Opened Speedy Romeo in Clinton Hill, Brooklyn
Opened Speedy Romeo in Clinton Hill, Brooklyn
Opened Speedy Romeo in Clinton Hill, Brooklyn
2012
2012
Named StarChefs Rising Star Chef for New York City
Named StarChefs Rising Star Chef for New York City
Named StarChefs Rising Star Chef for New York City
2013
2013
Opened second Speedy Romeo location on the Lower East Side
Opened second Speedy Romeo location on the Lower East Side
Opened second Speedy Romeo location on the Lower East Side
2016
2016
Launched Oxomoco, a wood-fired Mexican restaurant in Greenpoint
Launched Oxomoco, a wood-fired Mexican restaurant in Greenpoint
Launched Oxomoco, a wood-fired Mexican restaurant in Greenpoint
2018
2018
Named one of NYC’s Best New Restaurants by Eater and The Infatuation
Named one of NYC’s Best New Restaurants by Eater and The Infatuation
Named one of NYC’s Best New Restaurants by Eater and The Infatuation
2019
2019
Oxomoco awarded a Michelin Star
Oxomoco awarded a Michelin Star
Oxomoco awarded a Michelin Star
2019
2019
Xilonen awarded Bib Gourmand by the Michelin Guide
Xilonen awarded Bib Gourmand by the Michelin Guide
Xilonen awarded Bib Gourmand by the Michelin Guide
2021
2021
Opened Xilonen, a plant-forward Mexican restaurant in Williamsburg
Opened Xilonen, a plant-forward Mexican restaurant in Williamsburg
Opened Xilonen, a plant-forward Mexican restaurant in Williamsburg
2021
2021
Began studies in Sustainability at Arizona State University
Began studies in Sustainability at Arizona State University
Began studies in Sustainability at Arizona State University
2022
2022
Speaker & advocate on sustainability in professional kitchens
Speaker & advocate on sustainability in professional kitchens
Speaker & advocate on sustainability in professional kitchens
2022–
2022–
Bazdarich Production
2025
Bazdarich Production
Bazdarich Production
Bazdarich Production
ABOUT
JUSTIN BAZDARICH is a New York–based chef and restaurateur known for bold wood-fired flavors, vibrant Mexican cooking, and a growing focus on plant-based sustainability. Originally from Kansas City, Kansas, he moved to New York in 2001 to study at the French Culinary Institute and soon began his career under Jean-Georges Vongerichten—rising from intern to sous chef and eventually helping launch restaurants around the world.
ABOUT
JUSTIN BAZDARICH is a New York–based chef and restaurateur known for bold wood-fired flavors, vibrant Mexican cooking, and a growing focus on plant-based sustainability. Originally from Kansas City, Kansas, he moved to New York in 2001 to study at the French Culinary Institute and soon began his career under Jean-Georges Vongerichten—rising from intern to sous chef and eventually helping launch restaurants around the world.