Executive Chef & Co-Director of Culinary

Justin Draper

For Justin Draper, cooking isn’t just a career—it’s in his DNA. As a third-generation chef, he grew up surrounded by the art of food, following in the footsteps of both his father and grandfather. After graduating from Wisconsin Dells High School, Justin set his sights on Minneapolis, where he honed his skills at Le Cordon Bleu.

With his culinary degree in hand, Justin embarked on a journey across the United States, gaining invaluable experience as a sous chef in kitchens from Key West to Vail to Portland. Each city enriched his expertise, shaping the chef he is today. Eventually, he returned home to Wisconsin Dells, where he co-founded High Rock Café, a beloved downtown staple, and spent 20 years crafting innovative dishes and fostering a vibrant culinary community.

Beyond the kitchen, Justin is an outdoor enthusiast who enjoys cross-country skiing, snowshoeing, and traveling. In the summer, you’ll often find him unwinding on his pontoon boat or kayaking with his wife, daughter Reagan, and their two dogs. A dedicated advocate for local businesses, he also plays an active role in downtown Wisconsin Dells committees, helping to shape and support the community he loves.

Q&A with Chef Justin

What’s the best part of being an executive chef?
The instant gratification of watching customers fall in love with their meal, one plate at a time.

What do you look for when you go out to eat?
I love bold, interesting flavors and fusion cuisine. I love to see chefs bringing different cultures together on one plate.

If you could cook with anyone, who would it be and why?
Anthony Bourdain. His experiences, storytelling, and the soul he put into food were truly inspiring.

What’s your favorite thing about working in a kitchen?
The camaraderie. There’s nothing like the teamwork and energy of a great kitchen, especially after a busy shift when you know you’ve done something incredible together.

What was your least favorite food as a child? Do you still dislike it?
Braised red cabbage. As a kid, I couldn’t stand the smell—but now, I actually enjoy it!

How did you land in a culinary career?
It runs in the family—both my dad and grandfather were chefs, so it felt like a natural path for me.