Chef Justin Beckett and his wife Michelle became fast friends with sommeliers Katie and Scott Stephens when they met in 2002. For years they bonded over family style dinners and the excitement of pairing wine with each of their creations, until one night fate asked a question: “What if we opened our own restaurant?” With wine glass and notebook in hand, they feverishly jotted down everything they cherished about their nights together, from first course to napkin selection. By the end of the night, with their enthusiastic laundry-list, everyone was all in. Beckett’s Table opened in 2010 in the Arcadia neighborhood of Phoenix, where fresh ingredients arrive from farms no farther than 30 miles of its kitchen, and its wine list has been created with such passion and attention to detail that it has won the Wine Spectator Award of Excellence for the past nine years in a row.

The sophisticated comfort food, open kitchen and warm hospitality reminisces back to their beloved nights of home cooked meals and hand-picked wines. The only difference now is that you get to sit at the table.

Chef Justin Beckett is a leading force in Phoenix's rising culinary scene. The son of a pastry chef, Justin's parents were passionate about food, helping to foster a love for cooking that started at the age of ten. By 18, Justin had lived in five states and three countries, from New Hampshire to Guatemala, which allowed him to draw upon a multitude of cultures and flavors in his own creations.

After developing a varied résumé, Justin seems to have found his niche as one of the Valley's most talented, creative chefs and esteemed restaurateurs. Dedicated to the community that's shaped him, Justin is active in Arizona, serving on the Arizona Restaurant Association’s Board of Directors and sourcing the majority of his products from local purveyors, all while raising awareness of the Valley's growing culinary scene.

Since opening Beckett's Table and Southern Rail, Justin’s culinary prowess has also earned him national attention with a 2012 nomination for Food & Wine magazine's People's Best New Chef award, and a 2014 invitation to cook for Condé Nast publications. Proving he is now an established cornerstone of the Phoenix culinary scene.