Justin is an Eco-Chef, Food Waste Activist and Sustainability Lecturer. He spent 10 years in fine dining and Michelin star restaurants. He was disillusioned with the imbedded wasteful processes of restaurants. So in 2015 Justin launched Tiny Leaf London’s first Zero Waste, Organic, Vegetarian restaurant. Working with farmers, wholesalers and retailers to utilise their surplus and wonky veg.
In 2019 Justin and team are launching a circular economy vertical farm restaurant called
S A T I V A in London’s Kings Cross. It will grow its own fresh produce, generate its own energy and turn its waste back into energy
Justin also lectures at London’s universities and schools on sustainability and food waste.Justin is a British-born chef who started his career as a chef 10 years ago. In 2012, he headed up a luxury catering and event company “All The Kings Men” that produced events for Dolce Gabanna, Matthew Williamson, Cabana, Charlotte Olympia and Mick Jagger, to name a few.
Having witnessed years of poor food waste management in the food industry, Justin and his team were impelled to make a change and so established the restaurant Tiny leaf in 2016.
As an organic, plant based and zero-waste restaurant, Tiny Leaf is the first of its kind in Europe. It offers its clients a casual fine-dining experience without the environmental costs.
Moving forward, Justin aims to create a replicable design of a circular economy restaurant that grows its own produce, creates its own energy and recycles its waste into energy.