Today we’d like to introduce you to Justin Disbrow.
Justin, please share your story with us. How did you get to where you are today?
My journey started 20 years ago, like many young people I lacked a sense of direction and commitment to a dream. I had so many interests, but I always had one foot in and one foot out. I was late to the game but found my passion after I enrolled into a small culinary school. It wasn’t until then when I realized that all of my other aspirations were connected to this one dream. I started under a traditional French chef and then found my footing as I strived for integrity and perfection.
Fast forward six years after culinary school, I was the Executive Chef of a private country club. The Nines at the River Club of Mequon was open to the public and featured one of the most innovative dining experiences in Milwaukee. I caught a glimpse of cuisines from around the world and it could never be unseen. All of a sudden, there was this obsession for authenticity and I realized I would have to leave what I built in order to feed this curiosity.
Has it been a smooth road?
After some success and recognition in the culinary scene in Milwaukee, I packed my bags and came to LA. I arrived eager and naive only to learn what being a small fish in a big pond meant. My first LA kitchen experience was humbling but created the foundation that I stand on today. The chef didn’t even look at my resume and he told me he has seen a lot of “us guys” come out here and we either can do it or we can’t… the proof is in the pudding. Since then I have gone on to working under two, Michelin star chefs, running my own kitchen, opening a farm to table modern Vietnamese restaurant and starting my own company/brand.
There’s been a lot of ups and downs. The downs have carried more weight than the ups. Being overworked and under-appreciated is the day to day life of a chef. My biggest successes have never been big enough to outshine the biggest failures. In the last two years, I have had the opportunity to step back, I was reluctant to continue the beat down cycle, and now I focus on the future of food.
Please tell us about Savage/Alchemy.
Savage/Alchemy is a one night pop up experience. The passion behind my dishes is rooted in knowing where the food originates from and showcasing the sacrifices the farmers have made. The courses are intimate and interactive. Each course has a story, why the farmers chose it, how it grew to be perfect, and how it will be remembered. My approach to each dish is harnessing the power an emotion or a memory has on us. We all have triggers that resonate with us; music, food, smells. I want to unleash those moments when you are eating my food.
Savage/Alchemy is rooted in the revival of fermentation and preservation techniques that have been forgotten.
Let’s touch on your thoughts about our city – what do you like the most and least?
I came to LA to create honest food. LA is a giant melting pot. There are so many hidden gem restaurants that stay true to their roots. I have a deep appreciation for people who have preserved their culture and passed down their knowledge. We also have access to so many non-indigenous ingredients year-round. It the most beautiful place to create as a chef.
The hustle and bustle is authentically LA. Most people are so exhausted or disconnected that they can’t always appreciate a well thought out meal. Mindfulness has become something that everyone is trying to master, yet it is rarely practiced when it comes to what we are eating.
Contact Info:
- Website: www.savagealchemyla.com
- Email: [email protected]
- Instagram: @chefdisbrow
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