Justin
Samsill

A chef built
for the
clock.

A Texas native, Justin Samsill was born in Azle and raised in North Richland Hills. After moving to Dallas in 2015 to serve as chef at HIDE, he built a diverse culinary career with notable restaurants including Brick & Bones, The Mitchell, Knife, Town Hearth, and several others. Throughout his career, he has been an active participant in Profound Microfarms dinners and numerous collaborative culinary events across the Dallas dining scene. He currently serves as Restaurant Chef at Barcelona Wine Bar.