Lincoln Chef Serves Up a Taste of New England in Debut Cookbook

​After 17 years in the culinary world, Lincoln native and award-winning chef Justin Bradbury has finally traded the kitchen for the writing desk—at least for a moment. His debut cookbook, Nouvelle New England, is a heartfelt tribute to the flavors, ingredients, and traditions of the region he calls home.
Bradbury is no stranger to the industry. A graduate of Johnson & Wales University and a Certified Executive Chef, he has competed with the American Culinary Federation in Rhode Island, earning gold medals along the way. He also runs his own catering company, JB Culinary Services. But writing a cookbook, he says, was a milestone years in the making.
"Over the years, gaining experience in the industry, I felt like I got to a point where I could really put my knowledge to good use for readers at home, home cooks, and professional cooks as well," Bradbury said.
An Ode to New England
At its heart, Nouvelle New England celebrates the bounty of the region—fresh seafood, local produce, and time-honored family traditions. Bradbury blends these with classic French technique to create dishes that feel both familiar and refined.
"It's really just an ode to New England," he explained. "Taking the great seafood we have, all the fresh produce that's native to our area, and making the most of it. Incorporating indigenous tradition, family tradition—holiday meals around the table—and kind of putting a modern touch on that with some classic French technique."
Among the recipes, one holds special meaning. Bradbury's Rocky Point Red Chowder pays homage to the beloved Rhode Island amusement park in Warwick, whose famous chowder lives on in the memories of generations of locals.
"I wasn't lucky enough to go to Rocky Point and enjoy those memories, but my family and so many other people have," he said. "So this red chowder is definitely an ode to that. I hope that I've captured some of those flavors and some of those memories for readers."
Simple, Approachable, and Made for Home Cooks
For anyone worried that a chef's cookbook might be intimidating, Bradbury offers reassurance. He deliberately wrote Nouvelle New England to be accessible to cooks of all skill levels.
"I tried to take a very direct approach in writing the recipes—simple declaration, simple instructions," he said. "At the end of the day, we're from New England. We value simple ingredients, simple preparation, just good-tasting food."
The result is a step-by-step guide free of unnecessary filler. "I tried to be very direct when I was creating the book, avoiding the extra fluff that you sometimes see in cookbooks," he added.
From Bar Stool to Executive Chef
Bradbury's path to the kitchen began long before culinary school. Growing up in a family immersed in the restaurant business, he recalls sitting on a bar stool at Conrad's Restaurant in Central Falls, a local staple where his family worked. His grandfather, a lifelong cook, became an early mentor.
Still, it wasn't until his first restaurant job at Davenport's in Cumberland that his passion truly took hold.
"It took me getting my first job in a restaurant and working there a few years where I really started to get a passion for it," he said. "I felt like it would be something that would suit me as far as a career path."
That growing passion led him to Johnson & Wales, a decision he says shaped his entire career. There, he learned classic French technique, international cuisine, and the business side of running a food service operation—all under the guidance of some of the best chefs in the region.
"There's just a wealth of resources there," Bradbury said. "It ultimately led to an internship where I started to discover different sectors of the culinary industry."
Today, Bradbury channels that experience into his work as a chef, caterer, and now author—all while hoping to inspire home cooks to embrace the labor of love that good cooking requires.
For readers eager to explore Bradbury's recipes and discover the flavors of New England for themselves, Nouvelle New England is available now. More information can be found at JBCulinary.com.