Justin Woodward enjoys the challenge of evolving cuisine, using ancient and modern techniques to bring out the essential nature of house-grown, foraged and local ingredients. Lauded by The Oregonian for his “powerfully creative dishes,” Karen Brooks, Portland Monthly food critic and author of The Mighty Gastropolis calls chef Woodward, "The only Portland chef cooking at Michelin-star level.”
Executive chef from 2011, Woodward arrived at Castagna in 2009 from New York’s WD-50, where he worked under Pastry Chef Alex Stupak at WD-50. This experience, along his time at a stagier at such world-class restaurants as Noma in Denmark and Mugaritz Restaurant in San Sebastian, Spain, has culminated in his current direction: cuisine that is seasonal and progressive, with a focus on surprising his guests with common and uncommon ingredients. 2015 marked Woodward nomination to the JBA Best Northwest Chef title.