While his culinary career has taken him to top restaurants in New York City, chef Justin Urso’s roots are in rural New England. A native of Connecticut, he spent summers on his grandparents’ farm in Vermont where he first discovered a passion for food, especially fresh, local New England products.
Urso has a remarkable resume, most recently helming the kitchen at Deuxave in the Back Bay. But nobody starts at the top. His first kitchen positions were with a Connecticut catering company and Frank McClelland’s L’Espalier as Chef de Partie and Sel de la Terre as Chef de Cuisine. He worked for Michelin-star NYC dining institutions Picholine and Del Posto, as well as Maze by Gordon Ramsay. Urso then spent two years at the Chatham Bars Inn, a four-star, four-diamond resort on Cape Cod. As Chef de Cuisine at Catalyst, William Kovel’s restaurant just outside Kendall Square, Urso matched stellar cuisine and spot on service with the relaxed atmosphere of a neighborhood spot.
As Executive Chef of 907 Main he puts his decades worth of experience to bear on the menus and culinary operations at both The Dial and Blue Owl