Prolific Australian chef with a commitment to ethical consumption
As one of Australia’s most prolific and awarded chefs, Justin North has dedicated his entire career towards promoting ethical consumption with sustainable produce. Having founded a series of successful fine-dining restaurants, Justin continues to share his expertise and advocacy work in various publication deals and media appearances.
Justin began his culinary career in 1992 with an apprenticeship in New Zealand. He was quick to show his skills in the culinary arts, having won the title of “Commis Chef of the Nation” in 1993 at the Culinary Olympics. A year later in 1994, he was also awarded the New Zealand “Apprentice Chef of the Year”.
With his love of French cuisine, Justin travelled to Europe shortly after to work alongside Raymond Blanc in Le Manoir aux Quat’ Saisons. By the time Justin returned to Sydney, he was offered an opportunity to join one of Sydney’s most exciting culinary teams with Liam Tomlin at Banc.
Drawing on a career’s worth of kitchen experience, Justin finally opened his first restaurant in 2001. Becasse, the fine-dining establishment in Surry Hills, opened to public acclaim and critical success thanks to its commitment to fresh and innovative ingredients. It was named Best New Restaurant in 2002 and Best European Restaurant in Australia in 2004 by the Restaurant and Catering Association. The restaurant had also received two chefs hat within two years of operation, and Justin would go on to be named Chef of the Year by GQ and the Sydney Morning Herald’s Good Food Guide.
In 2018, Justin founded Concept Hospitality to help industry leaders innovate within the hospitality sector, covering everything from the culinary operations and menu development to interior design and branding. He also co-founded Akin Creative Agency alongside Stephanie Airlie to create first-class dining experiences.
Outside of the kitchen, Justin also makes regular appearances on Australian media, including as a guest for MasterChef Australia and MasterChef Junior. He also provides insightful commentary on cooking segments for Nine’s Morning Show, The Lifestyle Channel’s Christmas Special, Mercurio’s Menu (a Sydney Special) and The Circle.
He is also the author of three popular culinary books – Becasse: Inspirations and Flavours, French Lessons, and Family Food.
With his commitment to “ethical eating”, Justin has been one of the industry’s leading advocates for the use of sustainable produce. At Becasse, he promoted the work of Australia’s most innovative and dynamic producers by regularly hosting the popular “Producer’s Lunch Forum”.