Today we’d like to introduce you to Justin Pioche.
Hi Justin, so excited to have you with us today. What can you tell us about your story?
My first initial dream was to be a rock star. My mother sat me down and told me that the road would be hard and not a career, so I needed something to fall back on. So, I moved to Phoenix and enrolled at the Arizona Culinary Institute. Upon graduation, I began work at establishments in the Valley such as Sanctuary on Camelback and Binkley’s. Then started Pioche Food Group with my family in 2020. During that time I was able to stage’ at top restaurants across the country and world such as Alinea, Ever, Agern, Indígena by Owamni, Oriole, EDWINS Leadership and Restaurant Institute, Schwa, Esme, Petit Edith, and Noma in Copenhagen. Since my journey commencement I have been a James Beard Finalist for Best Chef Southwest and also won the Food Network’s culinary competition, Chopped.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Culinary is never an easy road to walk or run on. It is a work hard, play hard lifestyle. Without God, Family, and balance, things get harder very quickly. But, in the culinary field, from missing out on holidays, births, deaths, etc. the workload outweighs the paycheck. Physical toles are to be paid, relationships and substances can become a crutch. Therefore, going back to the subject of balance, being a Chef is not easy. We wear many hats all of the time.
Appreciate you sharing that. What else should we know about what you do?
I am a Chef, Co-Owner of Pioche Food Group. We wear many hats from Catering, private dining, a multi-coursed dining experience called LorAmy where we get to highlight Navajo foods in a modern upscale setting, food trailer vending, public speaking, and also work on a non-profit educational farm called Navajo Ethno Agriculture. I am proud to be a world traveler, James Beard Finalist and Food Network Chopped champion. Being a Navajo Native American, and accomplishing these goals is what sets me apart from others.
If we knew you growing up, how would we have described you?
I was a kid who was and is still deeply rooted in family orientation and values. I adhere to my parents wishes as a person to ensure that I keep my family proud by being respectful, helpful, and not afraid to work hard for what I want. My interests were mostly art, music, outdoorsy activities, sports, and eating.
Contact Info:
- Instagram: @piochefoodgroup
- Facebook: Pioche Food Group
- Youtube: @navajoethnoagriculture1875
Image Credits
John Burcham, jb@johnburcham.com (NY Times Photos) & Tia Pioche @ tia.pioche@gmail.com (Pioche Food Group), Jonathan Sifford
