Chef Justine Kelly cooks real, wholesome and truly inspired food. It’s the kind of food she learned from her pops during weeknight family dinners and what she cooks for her daughter after school. It’s the kind that comes from her experiences honed over two decades in professional kitchens with the best Bay Area chefs blazing the path in the local food movement. And now, as the executive chef of Sun Basket, she’s bringing it all together by crafting deceptively simple and delicious recipes in our test kitchen and sourcing the best ingredients for each week’s meal baskets.
Best known for her longstanding role as the corporate chef de cuisine at San Francisco’s iconic Slanted Door restaurant, Chef Justine’s accolades include stints at renowned local institutions Greens Restaurant and The Flying Saucer, mentions in Gourmet Magazine and appearances on Iron Chef and the Williams-Sonoma Tasting Table Sous Chef Series.
Throughout her many roles, Chef Justine has become a devotee of delicious, wholesome cooking by using only the best organic and locally-sourced produce, seafoods and meats that she heightens with unique ingredients and spices from around the world. That’s because no matter where she has been or what she has cooked, she has focused her attention on building relationships with local farmers throughout the region who stay true to sustainable farming practices.