Justin Garriga
Born in New York and raised in Miami, chef Justin Garriga developed an early appreciation for cultural diversity and expressive flavors, which planted the seeds for his culinary career. As a teenager, he was inspired by his father’s passion for cooking at home and often woke at three in the morning to experiment in the kitchen, much to his mother’s surprise the next day.
After training at Miami Culinary Institute, Garriga got his start at BabyJane, crafting the menu and running the kitchen. He then worked as a prep cook under chef Brad Kilgore at Ember in the Design District, where he learned valuable lessons in approaching recipes and ingredients. His most formative years came working for chef Sebastian Fernandez at 33 Kitchen. Garriga credits Fernandez with inspiring the confidence and presence he now brings to the kitchen every day.
His career has taken him through Atlanta, New York, Providence, and Martha’s Vineyard, where he spent two seasons as chef de cuisine at Garde East, the acclaimed French restaurant. In Miami, he opened
Tropezón on South Beach as executive chef and discovered the demands and rewards of leading a restaurant. He also gained deep experience in corporate restaurant systems as executive chef for both Novecento and Bulla Gastrobar, cementing his reputation as a chef with entrepreneurial creativity and operational discipline.
Garriga joined the opening team at Rosemary’s Miami as sous chef, where his skills and leadership quickly led to his promotion to executive chef in July 2025. Grounded in his experience with Spanish cuisine, he brings a distinct perspective to Italian culinary traditions while maintaining a focus on simplicity, nostalgia, and the integrity of each ingredient. He continues to find the most fulfillment in the collaboration and growth that happen in the kitchen, taking pride in developing young cooks and building a team that runs smoothly.
Outside the kitchen, Garriga devotes his time to his five-year-old son, James, and his partner, Camila, who also works in the hospitality industry. Not one to sit still for long, he also enjoys golf, basketball, and the occasional Saturday morning softball game.
