Callaway Gardens® has chosen William Justus as the new executive chef of their luxurious Georgia resort. Joining the Callaway team with a colossal amount of experience, Justus will add an impressive flavor to the 10 casual dining and gourmet restaurants serving up Callaway’s famous southern charm.
Justus graduated from Columbus State Community College in Columbus, Ohio, where he earned an associate’s degree in hospitality management and successfully completed an apprenticeship at the Athletic Club. Prior to accepting his position at Callaway, Justus served as the executive chef at the Hershey Lodge, where he oversaw all aspects of the culinary staff, including ordering, inventory, scheduling and menu development. Justus also held the title of executive chef at Ohio’s Brookside Golf & Country Club and executive sous chef at the Opryland Hotel, which had a food and beverage annual volume of more than $65 million.
“I’m excited and proud to be here at Callaway Gardens. I appreciate the area’s southern culture and the vastness of the property provides a variety of food and beverage opportunities,” Justus said. “I’m looking forward to the challenge and the opportunity to work with the staff to develop new southern cuisine offerings that incorporate fresh vegetables from the Gardens.”
Along with considerable experience, the new executive chef brings a creative and competitive edge to Callaway Gardens as he boasts numerous awards from American Culinary Federation competitions. Justus received the best of show “Art of Food” award at the Art Association of Harrisburg in 2003.
Justus joins the exceptional culinary team of John Makin, director food and beverage, and Daniel Dodson, assistant director of food and beverage. Like Justus, both men add credible experience and expertise to the mix.