Culinary Team

Israel Castro - Executive Chef

With over 20 years of hands-on experience in professional kitchens, Chef Israel Castro has built a remarkable culinary career from the ground up. Originally from Mexico, he immigrated to the United States 25 years ago with nothing but passion and determination and turned that into a lifelong journey through food. Starting as a dishwasher and working his way through every role in the kitchen, Chef Israel trained under several renowned chefs and mastered a wide range of cuisines, including French, Italian, American, and Mexican. His commitment to quality, creativity, and hard work made him a standout in every kitchen he joined. Today, Chef Israel is the food director of the whole establishment working alone with the chef from the restaurant to create the best experience posible while overseeing tiki bar and snack bar Under his leadership, both venues have earned a loyal following. Guests often return not just for the food, but to personally thank the chef behind it—many ask for him by name. Known for bold flavors, fresh ingredients, and an unshakable work ethic, Chef Israel proves that real-world experience, heart, and hustle can take you all the way to the top.

Eduardo Marcial - Head Chef

Eduardo Marcial is a classically trained culinary professional with over a decade of experience in high-end kitchens, recognized for his expertise in French culinary techniques. His journey began in 2009 at Avenue Le Club, under renowned chef Dominique Filoni, where the restaurant earned a James Beard Award. Starting as a dishwasher, he advanced through the brigade system, earning a reputation for precision and passion. He further developed at Tavern 62, training under Chef Paul Winberry, who shaped Eduardo's culinary philosophy and palate. This experience refined his balance of creative innovation and operational excellence. After returning to New Jersey, Eduardo worked with Chef Andrew Hnatko at Caviar Russe, contributing to its Michelin Star recognition in 2017. Most recently, as Sous Chef at The Butcher Block, he led kitchen operations, mentored staff, and developed seasonal menus. Eduardo Marcial’s career embodies a relentless pursuit of culinary mastery, shaped by mentorship and dedication to the art of cuisine.

James Osung - Sushi Chef

With over two decades of culinary experience, Chef James brings exceptional skill, precision, and artistry to the sushi bar at Drifthouse. A graduate of Korea University with a Bachelor’s in Cookery, James began his culinary journey in South Korea at the renowned Sheraton Grand Walkerhill Hotel before bringing his talents to the U.S. He has served as Head Sushi Chef at several prestigious establishments, including 1766 Morristown, and previously at Drifthouse from 2020 to 2022. His seasonal sushi pop-ups at The Lodge at Spruce Peak in Vermont further showcase his versatility and refined approach to modern Japanese cuisine. Now back at Drifthouse, Chef James continues to elevate the dining experience with his signature sushi creations—blending traditional technique with fresh, inspired flavors.

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