Justine Alexander

Justine Alexander is a culinary professional whose career has been shaped by nearly two decades of dedication, creativity, and leadership in the hospitality industry. Inspired by a family culture centered around food, celebrations, and togetherness, Justine discovered her passion for cooking at an early age. She began her culinary journey working alongside her uncle as a line cook, where she built the foundation of her skills and work ethic. From there, she gained experience in airport dining and several restaurants throughout the Atlanta area before pursuing formal culinary education at Johnson & Wales University and Gwinnett Technical College. Her early experiences helped shape both her technical expertise and her commitment to excellence in the kitchen.

A major chapter of Justine’s career was spent with The Ritz-Carlton Hotel Company, where she worked her way through multiple culinary leadership roles over the course of nearly a decade. During her tenure, she served as a sous chef for four to five years and gained extensive experience in fine dining, luxury hospitality, and large-scale operations. Her time there refined her standards for execution, leadership, and guest experience, while also earning her recognition as a two-time recipient of a Ritz-Carlton/Marriott “5-Star” award for consistently going above and beyond in her role. Today, as Chef de Cuisine at The Burch and Birch Boathouse, she has embraced the transition from corporate hospitality into the world of small business restaurants, where she oversees menu development, inventory, labor and food costs, event planning, staff mentorship, and the creation of innovative dishes designed to elevate the guest experience and grow business success.

Known for her expertise in high-volume kitchens, seafood grill concepts, and bar-focused cuisine, Justine’s true culinary passion lies in Southern food and Southern fusion. She enjoys blending flavors and techniques from Indian, Pacific Rim, Asian, and other global cuisines while adding her own Southern influence to create bold and memorable dishes. Beyond her culinary talent, she is deeply committed to leadership and mentorship, believing that strong kitchen culture and team development are just as important as exceptional food. One of her proudest accomplishments has been stepping into a Chef de Cuisine position after years of limiting herself to sous chef roles, encouraged by peers who recognized her leadership potential. Equally meaningful to her is the launch of her own culinary business, an entrepreneurial venture that continues to grow alongside her professional career and establish her name within the culinary community.