About Justin Shoults
As Oak + Rowan’s Executive Chef, the affable and innovative Justin Shoults challenges his kitchen team by example to best themselves daily with creatively presented delicacies from land and sea crowned with beautiful local harvests. His goal: to make his guests hungry at first glance. Named one of Zagat Boston’s “30 Under 30,” Chef Shoults’ culinary sensibility of ‘less is more’ mirrors his cooking: unpretentious, curious, authentic, and fun, favoring skill over speed. His immaculate attention to presentation and imaginative flavor pairings are reflected in dishes such as: Squid Ink Farfalle with pheasant, uni, and lemon, Baby Octopus with bone marrow and hazelnut, and a playful Lamb Trio of tartar, braised shank, and tenderloin with polenta, parsnip, and red kale.