Chef Justin Crandall, C.C., a graduate of the Florida Culinary Institute, started his culinary career as a private chef and completed a two year internship under Chef Auguste Carriero CEC CCE CC, a former Executive Chef at the PGA National Resort.

 

Upon completion of his internship, Chef Crandall then went on to take a saucier position at the Biltmore Estates. After spending a year at the Biltmore, Justin then spent the next two years traveling and working, discovering unique tastes. Along the way, he worked in Florida at the Harbour Ridge Yacht and Country Club, as well as in New Hampshire at the Bald Peak Colony Club. While there,Chef Crandall was asked to open The Cafe in Ames, Iowa. A year and a half later, Justin was offered the executive chef position at The Teacup Cottage in Acworth, Georgia where he worked to perfect his food and philosophy.

 

He is now the owner and chef of Pangea Cafe and Catering Restaurants in Owensboro, KY.