CHEF JUSTIN KINGSLEY HALLSLO BOY FOOD
Justin Kingsley Hall was born in California in 1982, and began his culinary career at the age of 16, washing dishes for a caterer. He spent a majority of his youth growing up in San Luis Obispo (SLO) a small but well know college and agriculture town in the Central Coast of California. Although he was enamored with the region, Justin left shortly after high school. Between 2000 & 2011 there would be a few opportunities to soak-in the inspiration of his hometown before moving somewhere new. Life taking him from California to North Carolina, Florida, and now Nevada. It was in 2011 when he first arrived Las Vegas; aside from a temporary relocation to West Hollywood, Downtown Vegas has remained home since.
Although Justin had gained a love for the food industry early, it was at age 18 when he chose to follow his first passion and joined the Army. To his dismay, he would only serve a few years before a training injury pushed him to return home. It wasn’t long though until he got himself back into shape and into a restaurant kitchen. In 2006 he was drawn to Tampa, Florida where he spent his time devoted to work and earning a bachelor’s degree in culinary management. Just a day after his final college class, Justin had the car packed to move home once again. Over an eight month span of catering, consulting, and cooking he was unable to find opportunities he felt truly passionate about. Coaxed by friends and an offer to work at Comme Ca under Chef Brian Howard, Vegas became his next point on the map.
Since living in Las Vegas, Justin has kept himself busy and well rounded in the industry. After working at Comme Ca in both the Cosmopolitan hotel and it’s West Hollywood location, he took an opportunity to teach at the Art Institute of Las Vegas. There he focused on instructing students in career development and also the school’s full service restaurant Opus Too. While teaching he was able to continue working with other chefs around the city. Participating in pop-ups, special events, and catering. In 2015 he first put the SLO-Boy idea to work at a Downtown beer festival. When asked by his good friend Joshua Clark (owner of The Goodwich) if he would consider being part of the Goodwich TBD: Concept Kitchen, he felt an expansion of the SLO-Boy vision would be the best idea. On February 5th, 2016, the idea came to life in the neighborhood Justin had already been supporting and living in.
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