Who is Justin Brody?

Originally hailing from Westfield, New Jersey, Justin grew up with an unwavering love of food & drink. While attending Johnson & Wales University’s Culinary Sustainability program, he began a wide range of unique trades. He has worked as a cook & chef, farmer’s market food vendor, oyster & vegetable farmer, quality assurance food technician and as a bartender & bar manager. The combination of these unique skills, along with the eagerness to create has led him to consulting today.

Justin was the Sous Chef at the Hay Harbor Club on Fishers Island, New York before moving out west to Seattle, Washington. There, he worked the line at notable restaurants such as The Walrus and the Carpenter, L’Oursin and the timeless Canlis. After moving to Portland, Oregon, he began his career working behind the bar. Apprenticing under Adam Robinson of Deadshot and Too Soon, then bartending under the legendary Jim Meehan at Takibi. Moving back east, he worked as the Head Bartender at The Port of Call in Mystic, Connecticut, where he was named one of the 10 Best New Bartenders in the USA by Punch Magazine. He is currently operating as a Bar Manager & Consultant at several establishments in and around Providence, Rhode Island.

He loves his eclectic array of tropical houseplants, collecting and listening to vinyl records, refinishing mid-century furniture and spending time outside. His spirit of choice is rum and continuously studies to one day become an expert in the field. He lives in East Providence, Rhode Island with his beautiful fiancé and two cats.

“As a former cook for renowned restaurants such as Seattle’s Canlis, Justin Brody has no problem playing around with savory ingredients. Bringing concepts to life has helped make The Port of Call not just a draw for tourists in the popular coastal town, but a staple for locals anchored by his playful yet rigorous drinks.”

- Chloe Frechette, Punch Magazine