Born in Merced, California, Chef Justin Hershey (born Manuel Borguez Padron Jr.) took his first restaurant job at the age of 15. With his mother's work in the hospitality industry and his family's enthusiasm for dining, entering "the industry" was a natural move.

Justin later enrolled in the Florida Culinary Institute, where he distinguished himself through his classwork and was chosen to represent the Southeast United States in the 2008 San Pelligrino Almost Famous Chef Competition in Napa, CA. He also had the opportunity to work at Mark's CityPlace in West Palm Beach, Florida, a restaurant owned by James Beard Award-winning Chef Mark Militello.

After graduation Justin moved home to Virginia and worked with Chef Ian Boden at The Staunton Grocery before accepting a job as executive chef at Zinc in Charlottesville, Virginia. During his tenure there, he was able to shape Zinc into a "foodie" favorite in the area, garnering praise and press in many local publications.

Chef Justin took a two-year educational hiatus before returning to the kitchen, again with Chef Ian Boden, this time at Boden's stellar new venture The Shack. With Chef Boden, Justin would have the honor of being invited for a second time to NYC to cook at the prestigious James Beard House.