"From above, the rippled fog layer laps against the shores of the foothills like a voluminous cotton ocean." — Eric Cheng
Justin Everett became Executive Chef of Murray Circle restaurant in 2011. A longtime resident of the Bay Area, Justin had extensive experience in California’s wine country before coming to Cavallo Point. As is the case for many successful chefs, Justin’s first work in the kitchen was a dishwashing job in high school. From there he worked his way up in restaurants during college and received a Culinary Arts degree from the Western Culinary Institute in Portland, Oregon.
After returning to the Napa-Sonoma wine country, Justin spent time in some of the West Coast’s best kitchens, including as Chef de Partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Before coming to Murray Circle, he was Executive Chef at El Dorado Kitchen in Sonoma for four years. There he cultivated relationships with local farmers and established a regionally inspired menu featuring approachable seasonal cuisine.
Besides numerous awards and accolades, including Best Chef of Napa / Sonoma for 2010 and 2009, Justin has developed a following for his handcrafted charcuterie and whole-animal cooking. He uses a blend of both classic and modern cooking techniques, but places emphasis on sourcing the best meat, fish and produce. He describes his food as “ingredient-driven” due to his long-standing relationships with local farmers, wine makers, ranchers, fishermen and other artisan producers. His menu reflects his respect for the growing seasons, ensuring that every herb, fruit and vegetable is picked at its peak. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish.
Justin was personally selected by Murray Circle’s founding Executive Chef Joseph Humphrey as his replacement after the two worked closely together at Auberge du Soleil. Now, after several years at Cavallo Point, Justin’s foundation of sustainability and respect for local products has further enhanced the Murray Circle experience and delighted its enthusiastic diners.
He has also continued his dedication to social responsibility by “employing, feeding and supporting” his local community. In the past, he mentored local youth in the kitchen and partnered with Benzinger Family Winery to foster an appreciation and respect for farming the land. More recently, in Marin County, he has been instrumental in launching The Conscious Kitchen – the first local, organic, seasonal and sustainable food program in Sausalito Marin City School District. Begun in 2013 and now with numerous supporters, the collaboration began with Justin, Teens Turning Green, and Good Earth Natural Foods. Its goals are to ensure children have access to healthy, nourishing food, thereby promoting healthy lifestyle choices, and reducing obesity and diabetes in underserved communities. Introduced at Bayside MLK Academy, the farm-to-school pilot program works to serve its K-8 students breakfast, lunch and a snack for just $5 a day.
Justin lives in the North Bay with his wife and three sons.
Murray Circle at Cavallo Point – the Lodge at the Golden Gate
601 Murray Circle | Fort Baker | Sausalito, California 94965
Phone: 415.339.4750 | online reservations