Photo credits: Paul Richardson of Storyworkz
In this interview, we caught up with Justin Dain of Oakes & Evelyn to find out more about how the restaurant came into existence. Justin also shared his fascinating background and career trajectory within the hospitality industry along with how he and his staff express their commitment to fine dining and creativity through service and cuisine.
How did you get started in the restaurant industry? What was your journey to success?
I started in the hospitality industry when I was 15 years old at Stowe Mountain Ski Resort. I began as a bus boy and quickly became interested in what was happening in the kitchen. I loved helping out when the cooks were busy and did anything to be involved as much as possible. From there, I went on to cook in other restaurants in Stowe before eventually attending The Culinary Institute of America and The New England Culinary Institute. From school, I landed my big externship at The Boston Harbor Hotel and worked my way up from intern to Chef de Cuisine for Meritage The Restaurant (4 Star/ 4 diamond rating). During my time there, I learned hard work, practice, attention to detail, organization and many other things.
What inspired you to open/run a restaurant in Montpelier?
I have always wanted to open a restaurant in this area because of my local connections and family ties to Waterbury. I wanted to bring something unique to the area and give back to a community that helped me pursue my dreams.
What is your unique approach as a restauranteur or chef?
My unique approach as a chef is to keep evolving in my cooking - Never stop learning or reading on new topics in our industry. We need to keep moving with the times and keep things fun and interesting for our guests both internal and external.
What is your specialty dish/or a dish that a new person should try at your restaurant?
Our menus are always evolving with new things quite regularly, but we do have a nice raw bar program where we select amazing local fish and oysters from Boston to highlight. We also make all of our own pasta in house that we are very passionate about!
What’s something great about your restaurant’s guest experience that customers might not see somewhere else?
I love our small and personal touches we offer to our guests! I love when I can personally greet guests or chat with them while they are enjoying a nice evening out.
How do you feel your restaurant stands out from restaurants in other regions of Vermont?
We have built an amazing team at Oakes & Evelyn that I am very proud of! Seasoned professionals that care day in and day out to provide an amazing product with an amazing service staff. The kitchen is part of my family. I have worked with many of these chefs for over 15 years and they push so hard to keep the food consistent and delicious.