Executive Chef Justin Beckett

Justin Beckett’s talent exceeds his years.  As one of the valleys youngest chefs, Beckett is also one of the most energetic, inspired and creative.

The origin of Beckett’s talent can be credited to biology and environment. His mother is a pastry chef, his father is Italian, and both carry a deep-seated passion for food, which Beckett claims was “bred into him.”

He was born in San Francisco and lived in five states and three countries before graduating high school, whereupon he returned to the Bay area to attend the California Culinary Academy.

Living in such a wide variety of places allowed Beckett to soak up the cultures and tastes of a wide variety of people and locales, including California, Guatemala, New Hampshire, Washington, Arizona, Canada, and Hawaii.  His first memories of cooking date back to the age of ten, when he began cooking for his family and experimenting with various foods from the regions in which they lived.

Following his graduation from the Culinary Academy, Beckett was immediately recruited to work at Roy’s in Pebble Beach.  He continued to gain experience at Roy’s Kahana in Maui, and then traveled to Europe for a three-month apprenticeship. While there, Beckett was chosen to act as a personal chef for the Countess Von Gallen of Germany.  Following his stint in Europe, Beckett was called back to Roy’s once again and relocated to Arizona for the opening of Roy’s in Scottsdale.

While heading the kitchen at Roy’s of Phoenix, Beckett took all of his past experiences as influences for his creativity.  Daily, Beckett was responsible for creating new specials for over half of the dinner menu and oversaw the execution of every dish served in the world renowned restaurant. Discovering his love for the stage and teaching Justin introduced himself to the valley with his TV appearances, radio spots and cooking classes.

As the Executive Chef and Partner of Creative Hands Cuisine Justin Beckett spent his days developing aspiring chefs, forging creative catering techniques and preparing glorious feasts for every occasion. From romantic dinners to extravagant weddings Beckett produces food to be remembered and craved for years to come.

As a Consultant for Bottomline Hospitality Group, Justin had a new set of goals. Creating efficient systems for profitable smooth running kitchens, lowering costs while improving quality and creating a level of excellence that no one in the industry can compete with.

Most recently, Beckett held the position of executive chef at Trader Vic's at Hotel Valley Ho in Scottsdale (2005-07). He was also part of the opening team for the hotel’s Cafe ZuZu during the same time.