Justin Wacker
With an appetite for knowledge and passion for culturally diverse cuisine, Chef Justin Wacker has set himself apart from the crowd with great success in restaurant concept development.
Justin’s early professional experiences enabled him to hone his skills working in a variety of independently owned operations. In 2001, he expanded his repertoire by learning the fine art of butchering and curing meats working side-by-side with a great butcher in northeast Nebraska.
In 2003, Justin joined the opening team at The Lodge at Wilderness Ridge in Lincoln, Nebraska. Here is where he gained the knowledge of opening a restaurant and rose from sous chef to executive chef while at The Lodge.
In 2007, Justin joined Levy Restaurants as the executive sous chef at scape bistro and crepes etc. in Saint Louis. There his restaurant-opening background made him the perfect fit for the two concepts. This is where he was able to work with Executive Chef Eric Kelly. “Working with Chef Kelly was the most educational and influential years of my career. I learned the importance of discipline when working with Chef Eric”. Both scape and crepes etc. have received rave reviews for world-class dining and European charm.
In June 2011, Justin joined Omaha Country Club as its executive chef. He was challenged with redirecting the country club's culinary operations and to execute the 2013 United States Senior Open golf championship. The USSO 2013 was the largest-grossing Senior Open in history.
Today, Justin can be found at the 180th and Pacific Hy Vee. He enjoys helping with meal ideas, assisting with cooking techniques, and sharing general culinary knowledge.
Also featuring Chef Jeremy Meyer.
