Justin Wyborn
Q: What inspires you to develop innovative dining concepts?
Research! I enjoy seeking out concepts that are creative
VP of Food & Beverage
and inspiring as long as they are not confusing and overly
complicated. We are in exciting times as there are so many
@HardRockHolly
good chefs taking a chance and opening their own shops all
over the country. We no longer need to fly to a major metropolis
Q: Tell us what it’s like to be the head of Food & Beverage.
to experience something new and amazing.
There is never a dull moment at Seminole Hard Rock. We are
Q: What was the thought process behind the creation of KURO?
constantly redeveloping our current concepts and lucky enough to
Seminole Hard Rock was in need of another premium
be creating new concepts. I truly love what I do and I am extremely
restaurant, but it had to be something that would complement
lucky to be working here, but it is my team that makes it easy for
Council Oak Steaks & Seafood. It made sense to develop a
me to love what I do.
New Style Japanese concept; a concept that will speak to
Q: You have nearly 20 years of culinary experience, tell us everyone. It is not just a sushi bar. The menu focuses heavily
how you got started in the business?
on grilled, sauté and tempura items, plus an amazing pastry
While attending college, my first job was as a banquet server at
shop. I have known Kuro’s Chef, Alex Becker, for many years,
the Regent Hotel in Melbourne Australia. While at college, I was
and we were lucky enough to encourage him to join us to
accepted into a Front of the House internship at the Savoy Hotel
develop this unique concept.
in London. I decided to take a year off college to pursue it. It was
Q: What’s the most
here that I found my absolute love for the hospitality industry.
important thing in
Q: Your reputation in the American culinary industry resulted
ensuring customer
in appearing twice as a guest judge on Gordon Ramsay’s reality satisfaction?
series, Hell’s Kitchen. What was that experience like?
Listening to our guests
Great experience! Gordon is a good guy and a lot of fun. I have
and our fellow employees.
known Gordon for a while, as he was a regular at my restaurant Guest interaction is key.
in Los Angeles. Originally he wanted me to try out for the role
of the maître d’ on the show, but I could not due to my work
schedule. So I ended up being invited on as a judge.
Q: Your international travels have enabled you to try so many
types of foods. What is your favorite type of cuisine?
I have a love for many cuisines, but at the moment I slightly
favor South East Asian Cuisines- Malaysian, Thai, Vietnamese,
Southern Indian. I love their big aromatic flavors, spices and
use of textures.
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