Justin Woodward
Castagna | Portland, OR
APRIL 2018
Justin Woodward credits his family for instilling in him an enthusiasm and excitement for food. As a child, he helped his father in the garden and his grandmother when making meatballs. Originally from Boston, Woodward graduated from high school in San Diego and eventually went on to earn his associates degree from the Art Institute of California, San Diego.
While still in school, Woodward picked up his first professional gig as a cook at Blackhorse Grille. After graduating, he landed a position at L’Auberge Del Mar, where he honed his fine-dining skills for two years at the luxury spa and resort. Woodward then headed east to New York City to work with Rising Stars alum Alex Stupak as a pastry cook at legendary wd~50. Between 2009 and 2010, Woodward spent time staging overseas at such Michelin-starred establishments as René Redzepi’s Noma in Copenhagen and Andoni Luis Aduriz’s Mugaritz in San Sebastián, Spain.
In 2011, Woodward made way to Portland and joined Monique Siu’s Castagna, briefly as sous chef under Rising Stars alum Matt Lightner, before taking on the role of executive chef. Now comfortably in the driver’s seat, Woodward carries the mantle of fine dining for an entire city. His kitchen has been a proving ground for young cooks and a cornerstone for diners. For 20 courses, 30 covers, four nights a week, Woodward’s flavors, techniques, and presentation are on show. From 2015 through 2018, Woodward has been nominated for James Beard’s “Best Chef, Northwest.”
