Justin started with Grape Expectations in May 2011; he began his career when he was fifteen years old working at Kruse and Muer in The Village of Rochester. He followed his passion for cooking by attending Schoolcraft College where he completed their Culinary Arts Program.  From there he has held various culinary positions of increasing responsibility at Forte and 220 Merrill in Birmingham, The Detroit Athletic Club, and most recently as Chef de Cuisine at The Hill Seafood and Chophouse in Grosse Pointe. In his spare time he enjoys skiing, restoring his 1979 MGB, and experiencing many different types of cuisines.

Executive Chef: Justin Vaiciunas