Justin Wills is the Executive Chef of Restaurant Beck, where progressive Northwest cooking is presented in playful, artistic dishes, all served in a comfortable atmosphere with owner- selected wines and classic, seasonal cocktails. The menu is so seasonally minded that in addition to sourcing the freshest sustainable fish, meat, and produce available, Wills regularly hand forages nearby beaches and forests for edible delicacies. From sea beans to oxalis to oak moss – he leaves no culinary stone left unturned, making his elegant Pacific Northwest dishes the epitome of local. He recently opened his second concept, Sorella, in Nye Beach with his wife, Stormee.