Hell's Kitchen

ALL NEW
THU 8/7c APR 24
 

Justin Antiorio LYNDHURST, NJ

Justin Antiorio

  • What was your first job in a kitchen?

    Washing dishes for my mother at 5-years old. Didn't want to miss out on that 10 dollar a week allowance.

  • What is the first dish you ever mastered?

    Mac and cheese. Having a family that was in the restaurant business, I had to fend for myself a lot growing up.

  • What is your signature dish?

    Pretzel-Crusted Crab Cake

  • Any stories of triumph from the kitchen? Disaster?

    Well, to be honest, in many restaurants every dinner service is a feeling of triumph. Almost like being an athlete. You work so hard to be ready for the big game, and almost every night you win the game. Unless you have been there you can't really understand.

  • Who was your first cooking inspiration?

    My brother and father. Seeing them work made me realize that I wanted to be as good as them. But then I realized it's that feeling of adrenaline, that high of being in the weeds with orders backed up and many people to make happy on their anniversary or engagement or whatever the occasion, that was more addicting than any home-cooked meal or catering job would ever be.