Where do you source ingredients?
“Most of my vegetables come from Mariquita Farm and Star Route Field to Family Farms. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.”

Favorite 2-3 food & drink spots?
“Alembic: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving.

Absinthe: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.

Recently, I’ve found myself at Wing Wings on my days off. I love their wings and usually wash down the spice over a cold beer at The Gold Cane.”

Date night favorites?
“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be Domo in Hayes Valley.”

What’s your guiltiest food pleasure?
“I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”

What is your favorite meal to have with friends and family?
“It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”

Justin's Tattoo

DomoDomo

Q&A with the Boxing Room’s Executive Chef Justin Simoneaux